If you like pasta and simple recipes, this delicious, soft and easy cheesy tuna lasagna is perfect for you! It's a creamy meal full of flavors.
This delicious easy cheesy tuna lasagna is very similar to the classic Meat lasagna, the only difference is that it uses a little less ingredients than the original recipe. One of the advantages of this recipe is that you will find most of the ingredients in your kitchen pantry.
It's made with fresh lasagna sheets, grated Parmesan cheese and a delicious and creamy béchamel and cream sauce. The filling is very simple, just sauté the olive oil and chopped onion, add the canned tuna, tomato pulp and garlic powder and cook for about 5 minutes.
It's the best tuna lasagna for those days of the week when time is short and you don't know what to make for dinner. It's a creamy and flavorful meal that the whole family and especially your kids will love!
Here you'll find all the ingredients needed to make this recipe:
Canned tuna - Drain and shred the tuna with a fork.
Whipping cream and béchamel sauce - For the cream.
Pasta - Fresh lasagna sheets.
Olive oil and chopped onion - To sauté and add flavor.
Tomato pulp - Adds color, flavor and creaminess to the recipe.
Cheese - Grated parmesan cheese.
Garlic powder - To season the tuna.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY CHEESY TUNA LASAGNA
Step 1: Drain and shred the tuna with a fork.
Step 2: In a large saucepan, pour the olive oil and the chopped onion. Sauté over low heat until the onion starts to turn golden brown, stirring occasionally with a wooden spoon.
Step 3: Add the tuna, tomato pulp and garlic powder. Stir and cook over medium-low heat for about 5 minutes, stirring occasionally.
Turn off the heat and let it cool a little.
Step 4: In a medium bowl, combine the béchamel and the whipping cream; set aside.
Step 5: Preheat the oven to 180ºC (350ºF).
Step 6: Place a lasagna sheet on the bottom of a baking dish. Pour a layer of the tuna mixture over the lasagna sheet and so on until finish with a lasagna sheet.
Step 7: Pour the béchamel mixture over the lasagna and sprinkle with grated parmesan cheese.
Bake for 45 minutes or until golden brown.
Step 8: Turn off the oven and serve.
RECIPE TIPS
1. If you prefer, you can make the filling with fresh tomatoes instead of tomato pulp. Remove the skin from the tomatoes, cut into small chunks and cook over low heat with the olive oil and chopped onion until the tomatoes start to break down.
2. We always recommend making this type of recipe with parmesan or cheddar cheese but you can try making it with another type of cheese (such as mozzarella cheese), it all depends on your personal taste.
3. If you like eggs, you can add slices of boiled egg to the tuna filling.
4. If you have leftovers, store the lasagna in the fridge in a properly airtight container (to prevent the growth of microorganisms).
In a large saucepan, pour the olive oil and the chopped onion. Sauté over low heat until the onion starts to turn golden brown, stirring occasionally with a wooden spoon.
Add the tuna, tomato pulp and garlic powder. Stir and cook over medium-low heat for about 5 minutes, stirring occasionally. Turn off the heat and let it cool a little.
In a medium bowl, combine the béchamel and the whipping cream; set aside.
Preheat the oven to 180ºC (350ºF).
Place a lasagna sheet on the bottom of a baking dish. Pour a layer of the tuna mixture over the lasagna sheet and so on until finish with a lasagna sheet.
Pour the béchamel mixture over the lasagna and sprinkle with grated parmesan cheese. Bake for 45 minutes or until golden brown.
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