Recipe: Tasty Crunchy garlic-topped tuna lasagne

Crunchy garlic-topped tuna lasagne. The original recipe was from Super Food Ideas and called for tuna and due to an aversion for parmesan cheese from certain family members I With using salmon I don't remove skin and bones but do so if you wish. Sprinkle the pepper evenly on top of the casserole. The minced garlic adds fantastic flavor to the sauce.

If you love lasagna, you are going to love this simple twist on the classic. Melt butter in medium skillet on medium heat. The perfect emergency dinner straight from the pantry. - by Barbara Northwood. You can have Crunchy garlic-topped tuna lasagne using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Crunchy garlic-topped tuna lasagne

  1. Prepare of Tuna Lasagne.
  2. It's 375 grams of fresh lasagne sheets.
  3. You need 425 grams of tuna in springwater (drained).
  4. It's 1 cup of frozen peas.
  5. It's 1 tbsp of lemon juice.
  6. It's of Creamy White Sauce.
  7. You need 80 grams of butter.
  8. It's 1/3 cup of plain flour.
  9. It's 1 liter of milk.
  10. Prepare 1 cup of grated cheddar.
  11. Prepare 1/2 cup of grated parmesan.
  12. It's of Crunchy Garlic Crumb.
  13. Prepare 1 cup of bread crumbs.
  14. You need 30 grams of butter (melted).
  15. You need 2 of garlic cloves (crushed).
  16. You need 1/4 cup of grated parmesan.
  17. Prepare 2 tbsp of fresh flat-leaf parsley (roughly chopped).

These tuna bakes have an added crunch for an extra-special, extra-simple meal that will get tongues wagging - but no one needs to know your secret! Our Tuna and Zucchini Lasagne is a great way to change up an old favourite, and get more fish and In a medium sized pot, heat the oil. To assemble the lasagne, place a third of the sauce in an ovenproof dish. Top with a layer of zucchini.

Crunchy garlic-topped tuna lasagne instructions

  1. Preheat oven to 180°C/160°C fan-forced. Place the lasagne sheets on a microwave- safe plate. Microwave on HIGH (100%) for 1 minute. Microwaving the fresh lasagne sheets helps to separate them more easily before using..
  2. Combine tuna, peas and lemon juice in a bowl. Set aside..
  3. Make Creamy white sauce: Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until mixture is bubbling. Gradually stir in milk. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Stir in cheddar and parmesan. Season with salt and pepper..
  4. Lightly grease a 6 cup-capacity ovenproof dish. Place 2 lasagne sheets over the base of prepared dish, trimming to fit. Spoon 1⁄4 of the white sauce over sheets, spreading with the back of spoon. Top with 1⁄3 of the tuna mixture. Repeat layers twice more, finishing with remaining lasagne sheets and white sauce. Cover with baking paper, then foil. Bake for 25 minutes or until heated through..
  5. Meanwhile, make Crunchy garlic crumb: Combine all ingredients in a bowl..
  6. Remove foil and paper from lasagne. Sprinkle with crumb mixture. Bake for 10 to 15 minutes or until golden. Stand for 5 minutes. Serve..

Pour the oil into the frying pan and heat over a moderate temperature. To build the lasagne, firstly spoon some tuna sauce over the bottom of the casserole dish. Next, add a layer of lasagne and spread some bechamel sauce on top. There is no better crunchy garlic topping out there. Though it is a frightening shade of red for many people, there is no discernible heat, however my dads pallet is more sensitive and can't handle the spice.

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