Tuna Lasagna With Italian Spiced White Sauce Recipes

TUNA LASAGNA

Steps:

• Heat oil in a medium sized saucepan.
• Add garlic and onion and cook til onion is soft.
• Stir in undrained, mashed tomatoes, water, crumbled stock cube and tomato paste.
• Simmer uncovered for 15 minutes.
• Remove from heat and gently stir in Tuna.
• For the sauce: Melt butter in a microwave proof jug.
• Add flour and blend well before adding milk.
• Mix well with a balloon whisk.
• Microwave for 2 minutes on high whisking after the first minute.
• Layer Lasagna noodles, tuna mix and sauce in a casserole dish.
• Sprinkle with cheese.
• Bake 180 degrees celsius for about 25 minutes.

TUNA LASAGNA WITH ITALIAN SPICED WHITE SAUCE

Steps:

• In blender add the eggs cheese mixture in the order listed. Pulse 3 to 4 times; set aside.
• In large pan, heat boiling water and cook lasagna noodles, drain, rinse and cool. Leave in colander.
• Take the large pan and add all of the White Sauce ingredients in the order listed except the drained pimentos.
• Whisk on low to medium heat, until hot and starting to thicken. Do not boil. Add in.
• pimentos if desired. Fold in the tuna.
• Preheat oven to 375°F.
• Spray Pam in 9x13-inch pan.
• Place one layer of noodles on the bottom of pan.
• Then layer the egg/cheese mixture over noodles.
• Layer the white sauce over the egg cheese mixture.
• Repeat the procedure 3 times.
• Cover pan and cook 45 minutes.
• Let set 15 minutes.
• Cut in portions and serve.
• Note:.
• Can be partially frozen, then cut in squares and frozen in freezer bags, then reheated in the microwave.
• Serve with a tossed salad.

WHITE LASAGNA WITH SPICY TURKEY SAUSAGE AND 'SHROOMS

Steps:

• Preheat the oven to 350 degrees F.
• For the white sauce: Bring a medium saucepan to low-medium heat and add the butter. Once the butter is melted, stir in the flour with a wooden spoon; cook for 2 minutes (do not let it color). Add the milk and bring to a boil, continuing to stir. Reduce the heat to medium-low and simmer for 1 minute. Remove the saucepan from the heat. Add in the Parmesan, whisking to incorporate. Season with salt and pepper.
• For the lasagna: In a skillet over medium-high heat, add the olive oil and cook the turkey sausage until just beginning to brown, about 4 minutes. Add the mushrooms and continue to saute until golden brown and the turkey is cooked through, 4 to 6 additional minutes. Season with kosher salt, pepper and granulated garlic. Stir well, and then shut off the heat and set aside to cool.
• In a small mixing bowl, combine ricotta, egg, Parmesan, about 1/2 teaspoon coarse salt and a few rounds of cracked pepper. Spread 1/4 cup of the white sauce in the bottom of a 9- by 13-inch nonreactive baking dish. Begin layering with 3 noodles, followed with about 1 cup ricotta mixture. Layer about half of the zucchini evenly over the ricotta. Follow with half the turkey sausage and mushrooms, finishing with 1 cup white sauce. Sprinkle with 1/3 of the mozzarella. Repeat. Top the second layer with 4 noodles, white sauce and sprinkle with the remaining mozzarella. Bake, covered with foil, for 30 minutes.
• Remove from the oven and remove the foil cover. Heat the broiler to maximum temperature. Broil until the cheese is browned and bubbling, about 1 minute. Garnish with the parsley.

TUNA LASAGNA

Steps:

• Drain the tuna and shred it with a fork. Put the olive oil and the chopped onion in a frying pan and saute over low heat until the onion start to turn slightly golden. Add the shredded tuna, season with a little pepper and cook for about 4 to 5 minutes, stirring occasionally. Turn off the heat and sprinkle with chopped parsley.
• In a bowl, mix the béchamel and the whipping cream; set aside.
• Preheat the oven to 180ºC (350ºF).
• Put on the bottom of a baking pan two lasagna sheets and, on top, a layer of tuna. And so on until finish with two lasagna sheets. Drizzle with the béchamel mixture and sprinkle with grated cheese. Bake until golden, about 30 minutes.
• Turn off the oven and serve the lasagna with lettuce and tomato salad.

EASY SPINACH LASAGNA WITH WHITE SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a 10x15 inch lasagna pan with cooking spray.
• Place the spinach in a medium bowl. Microwave, uncovered, on high for 4 minutes. Mix in ricotta. Beat the egg with a wire whisk, and add it to the spinach and ricotta. Stir well to blend.
• Combine pasta sauce with milk in a medium bowl. Mix well.
• Spread about 1/2 cup pasta sauce mixture evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Spread half of the spinach mixture over the noodles. Sprinkle with half of the carrots and half of the mushrooms. Place 3 more noodles over the vegetable mixture. Pour 1 1/2 cups sauce over the noodles. Spread the remaining spinach mixture over the sauce, followed by layers of the remaining carrots and mushrooms. Place 3 more noodles over the vegetables. Pour remaining sauce evenly on top. Sprinkle with the mozzarella cheese. Spray a sheet of aluminum foil with cooking spray. Cover the dish tightly with aluminum foil, spray side down.
• Bake for 50 to 60 minutes. Remove from oven, uncover, and spoon some sauce over the exposed top noodles. Turn the oven off, and place the uncovered dish back into the warm oven for 15 more minutes. Serve at once, or let rest until ready to serve.

CHEESY TUNA LASAGNA

Steps:

• In a large saucepan, saute onion in butter until tender. Stir in the tuna, soup, milk, garlic salt, oregano and pepper until combined. Spread 3/4 cupful into a greased 11x7-in. baking dish., Layer with 3 noodles (trimming if necessary), 3/4 cup tuna mixture, half of the cottage cheese and a third of the mozzarella cheese. Repeat layers. Top with remaining noodles, tuna mixture and mozzarella cheese. Sprinkle with Parmesan cheese., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving.

TUNA LASAGNA

Steps:

• Fry onion and garlic in margarine (or butter).
• Add drained Tuna.
• Add tomato soup and water.
• Simmer for 10 minutes, stirring well.
• Now blend the cheese sauce ingredients together- I use the microwave oven to assist me here- just for a few seconds to soften cream cheese and grated cheddar- it helps to get just the right consistency.
• Layer lasagne sheets/noodles, Tuna mixture and cheese sauce in lightly greased lasagne or casserole dish, ending with a layer of cheese sauce.
• Sprinkle with paprika.
• Bake at 180'C (Gas mark 4), for 30-40 minutes.

TURKEY SAUSAGE-SPINACH LASAGNA WITH SPICY TOMATO SAUCE

Steps:

• Heat oil in large skillet over medium heat. Add sausages; sauté until brown, using fork to break up meat into coarse pieces, about 7 minutes. Add Spicy Tomato Sauce. Simmer 5 minutes.
• Position rack in center of oven; preheat to 375°F. Whisk ricotta, spinach, 1 cup Parmesan, eggs, cream, basil, oregano and pepper in large bowl. Set aside. Spoon 1 cup sauce over bottom of 13 x 9 x 2-inch glass baking dish. Place 3 noodles over sauce in single layer. Spread 1 cup sauce over noodles. Spoon 1 cup ricotta mixture over sauce. Sprinkle 1/4 cup Parmesan and 1 cup provolone over ricotta mixture. Repeat layering with 3 noodles, 1 cup sauce, 1 cup ricotta mixture, 1/4 cup Parmesan and 1 cup provolone. Arrange remaining 3 noodles over cheese. Spoon 1 cup sauce over noodles. Sprinkle remaining 1/4 cup Parmesan and 1 cup provolone over lasagna. Dollop remaining ricotta mixture atop lasagna. Spoon 2 1/2 cups sauce around ricotta dollops. Tightly cover baking dish with foil.
• Bake lasagna 50 minutes; uncover and continue baking until noodles are tender and lasagna is hot and bubbly, about 25 minutes longer. Let lasagna stand 15 minutes before serving. (Can be prepared 1 day ahead. Cool slightly. Cover and refrigerate. Rewarm, covered with foil, in 350°F. oven about 45 minutes.)
• Meanwhile, rewarm remaining sauce in small saucepan over medium heat. Serve lasagna, passing remaining sauce.

VEGETABLE LASAGNA WITH WHITE SAUCE

Steps:

• Prep vegetables: in a big bowl, combine the eggplant, zucchini, peppers, onions, garlic, rosemary, ½ cup basil, salt, pepper, and ½ cup olive oil; marinate for 2-3 hours at room temperature.
• Make the sauce: scald milk in a medium saucepan (look for small bubbles forming around the edge) over low heat for about 4 minutes.
• Remove pan from heat, but keep warm.
• In another medium saucepan, melt the butter over medium heat until completely melted.
• Whisk in the flour and let the mixture foam and cook, whisking occasionally, for 3 minutes or until it is a light tan color (you will notice a nutty aroma to the mixture).
• Slow whisk in the hot milk and cook, whisking constantly, until the sauce thickens, about 5 minutes.
• If the milk has cooled, add it gradually in small portions, whisking between each addition to prevent lumps.
• If the sauce isn't thickening, increase the heat slightly and whisk constantly so as not to burn the sauce.
• Season sauce with salt to taste and remove from the heat; cool before using in the lasagna dish.
• Make the lasagna: preheat oven to 375°.
• Remove the vegetables from the marinade to a deep roasting pan; roast in the oven until tender and browned, about 30 minutes, stirring twice during roasting time.
• In a skillet, heat 2 tablespoons olive oil; add in the mushrooms and saute over medium heat for 3 minutes; add in the baby spinach, sauteing until wilted and tender; set aside.
• In a big pot of boiling, salted water, cook the lasagna noodles until al dente; drain and rinse with cold water; dry on a towel.
• Assemble: pour 1 cup of Bechamel sauce over the bottom of an oiled 13 x 9 inch baking dish and arrange ¼ of the roasted vegetable mixture on top.
• Cover with pasta, then top with ¼ more of vegetable mixture, add some mushrooms, some diced tomatoes, ½ cup Becamel sauce, some of the remaining basil, and ½ cup Parmesan cheese.
• Repeat the procedure two times, ending with Parmesan cheese and ½ cup Bechamel sauce.
• Cover with foil and bake for 10 minutes until the lasagna is bubbling and golden brown.
• Remove from the oven and let rest 10 minutes before cutting to serve.