Tuna Fish Lasagna
Tuna Fish Lasagna
Mamta Gupta
Lasagna, an Italian dish, is made with layers of pasta sheets, Ragu sauce, B?chamel sauce and some cheese. You can add vegetables to it. You have to make both the sauces first, then assemble it. Here, I have made it with tinned Tuna fish.
These days, I use the pasta sheets that do not require pre-boiling and can be used straight from the packet. You can make your own pasta if you wish, but I don?t. I make the B?chamel sauce the easy way, all in one! Serves 6
Ingredients
For the Ragu Tuna fish sauce:
2 tins (roughly 400 gm.) tinned Tuna fish in brine
1 tbsp. olive oil
1 medium onion, peeled and finely chopped
2 cloves garlic, peeled and crushed
1-2 small carrots, finely chopped
1 celery stick, finely chopped
1/4 cup red wine
400 gm. tin chopped tomatoes
2 tbsp. tomato puree
1 tbsp. fresh basil, finely chopped
Salt to taste
Freshly ground black pepper, a good sprinkle of
A handful of chopped basil leaves.
For Béchamel or white sauce
40 gm. or 3 tbsp. plain, white flour
500 ml. or 1/2 litre milk
A good pinch of freshly ground black pepper
1 tsp. salt
1/2 tsp. mustard powder, like Coleman’s
A good sprinkling of freshly grated nutmeg
For assembling the lasagne
A 3 inch deep, lasagne dish (a square, ovenproof dish)
1 packet of Pasta sheets, 200 gm.
100 gm. fresh mushrooms, sliced
100 gm. 50/50 mix of Parmesan and mature cheddar cheese
A handful of Jalapeño peppers (optional)
Instructions
Making Fish Ragu
Heat oil in a pan and sweat onions, garlic, carrots, celery until soft.
Add wine and cook for 10 minutes.
Add tomatoes, puree, salt, pepper, bring to boil. Now cover and cook briskly for 15 minutes or so, until you have a custard consistency sauce.
Add basil leaves, adjust seasoning.
Flake and mix tinned tuna fish with the ragu sauce. Keep it aside.
Making B?chamel Sauce
Mix all sauce ingredients in cold milk, bring it to boil stirring very frequently (to avoid lump formation) and simmer for a few minutes, until it is custard like consistency.
Flake and mix tinned tuna fish with the ragu sauce. Keep aside.
Assembling and Cooking Lasagna
Switch oven on to 180?C/350?F/Gas Mark 4
Grease an ovenproof, square dish.
Spread 1/2 of the Tuna fish Ragu on it?s base.
Sprinkle sliced mushrooms evenly.
Cover with a layer of pasta sheets.
Now spread the remaining Ragu on pasta sheets and a few jalape?o peppers on top.
Cover with another layer of pasta sheets.
Spread the B?chamel sauce evenly.
Sprinkle with the cheese mix.
Bake in a preheated oven for 35-40 minutes, until it looks golden and bubbles.
