Tuna, leek and courgette lasagne – serves 4

  • 2 teaspoons olive oil
  • 1 onion (chopped)
  • 2 garlic cloves (crushed)
  • 400g chopped tomatoes
  • 2 tablespoons tomato puree
  • 1 teaspoon dried basil
  • 240 g tin of tuna
  • 110g dried lasagne sheets
  • 110g Cheddar cheese (grated)
  • Salt and pepper

For the white sauce:

  • 4 teaspoons butter
  • 25g plain flour
  • 300ml milk
  • 1 teaspoon English mustard
  • Salt and pepper
  1. Preheat the oven to gas mark 5/ 190°C
  2. Heat the oil in a frying pan and then add the onion, garlic and leeks and cook until softened (around 5 minutes)
  3. Stir n the tomatoes, puree, courgettes and basil
  4. Bring to the boil, cover and simmer for 15 minutes.
  5. Whilst this is cooking start preparing the white sauce
  6. Melt the butter in a saucepan and add the flour, cook together stirring for one minute.
  7. Add the milk gradually, whisking continuously until the sauce thickens.
  8. Remove the pan from the heat and stir in the mustard and season
  9. Mix the tuna into the tomato sauce made earlier.
  10. Spoon half of this mixture into a shallow, ovenproof dish, then top with half of the lasagne sheets
  11. Spread half the white sauce over and sprinkle half of the cheese.
  12. Repeat these layers ending with a sprinkling of cheese.
  13. Bake in the oven for 35 minutes until top is golden a bubbling.

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