Tuna and Tomato Lasagna
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Here is the recipe for tuna and tomato lasagna, a recipe much appreciated by the whole family, quite simple to make with ingredients that are easily found in every kitchen.
Ingredients for 6 parts:
12 sheets of pre-cooked lasagna (200 g) 400 g tuna in natural 400 g cooked tomato sauce 60 g grated light Gruyere cheese
For the béchamel:
400 ml of skimmed milk 3 tablespoons of cornstarch A little nutmeg Salt and pepper
Preparation:
Start the preparation by heating a little milk in a saucepan then dilute the cornstarch in it. Add the rest of the milk then let the béchamel thicken.
Remove the saucepan from the heat and add salt, pepper and a pinch of nutmeg then mix well, then mix in a bowl the tomato sauce and crumbled tuna.
In a casserole dish place a layer of béchamel sauce then a layer of lasagna, a layer of tomato sauce with tuna, then cover with béchamel.
Repeat until all ingredients are used up, ending with a layer of béchamel and sprinkle with the grated Gruyere cheese.
Bake the tuna and tomato lasagna for 25 to 30 minutes at 180°C.
