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“A special way to treat the much-maligned canned tuna. This looks like it would be amazing (though it will take some time to put together)! Found this recipe in "The Ultimate Cooking Course", 2003.”
1hr 20mins

Ingredients Nutrition


  1. Cook lasagne noodles in salted water until almost al dente. Rinse in colander with cold water, then drain on dish towel.
  2. Preheat oven to 350°F.
  4. Melt 3 tablespoons butter in heavy saucepan over low heat. Remove from heat and stir in 3 tablespoons flour to make a smooth, soft paste (roux). Add 1/2 cup milk and mix well with whisk. When combined, add additional 1 1/2 cups milk. Return to med-high heat and bring to boil, whisking constantly. When sauce bubbles & begins to thicken, reduce to very low heat and simmer gently for 5-10 min, whisking occasionally. Add 1/8 teaspoon nutmeg and some salt/pepper to taste.
  5. Melt butter in saucepan, and cook onion in butter until soft. Add garlic & mushrooms; cook until soft, stirring occasionally.
  6. Pour in wine (if using). Boil 1 minute. Add white sauce, cream, and parsley; season to taste.
  7. Spoon thin layer of sauce onto bottom of 9x12 baking dish. Cover with layer of lasagne noodles. Scatter half of the tuna, pimientos, peas, and shredded mozzarella over noodles.
  8. Spoon 1/3 of remaining sauce over the top and cover with another layer of noodles.
  9. Repeat layers, ending with lasagne noodles & sauce.
  10. Sprinkle with Parmesan and bake until bubbling hot and the top is lightly browned (35-40 min).

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