Tuna Lasagne
- Ready In:
- 50mins
- Ingredients:
- 18
- Serves:
-
8-10
ingredients
- 9 uncooked lasagna noodles
- 2 stalks celery, thinly sliced
- 1 green pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1⁄3 cup butter
- 1⁄3 cup flour
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1 teaspoon paprika
- 3 cups milk
- 1 (6 1/2 ounce) can tuna, drained
- 1⁄4 cup chopped pimiento
- 2 cups cheddar cheese, shredded
- 2 tablespoons butter
- 1⁄2 cup breadcrumbs
- 1⁄4 cup parmesan cheese
- 1⁄2 teaspoon paprika
directions
- Preheat oven to 350.
- Melt 1/3 cu butter in saucepan or large skillet. Add onion, celery, bell pepper, and garlic, saute until crisp-tender.
- Stir in flour, salt, and pepper; remove from heat.
- Stir in milk.
- Heat to boiling, stirring constantly.
- Boil & stir for 1 minute.
- Stir in tuna & pimiento. Remove from heat.
- In ungreased 13x9x2 casserole, spread thin layer of sauce.
- Layer 1/3 each of the noodles, cheddar cheese, and sauce; repeat 2 times.
- In small pan, melt 2 tablespoons of butter, then add bread crumbs.
- Stir until butter is absorbed; remove from heat.
- Add parmesan and paprika; sprinkler mixture over top of casserole.
- Cover with tin foil & bake for 30 minutes.
- Remove foil & cook for additional 10-15 minutes.
- Let stand 10 minutes before serving.
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