I really had an urge for some lasagna one day, and felt a bit disappointed on realizing I had not bought any meat (I’m a terribly forgetful shopper). I was rummaging through food cupboards in the vain hope that maybe a can of minced beef was lurking somewhere in the dark shadows at the back, but found none. All I had was a can of tuna, and I couldn’t make a lasagna with that…….but then a huge finger of light pierced down from the heavens into the inventive center of my brain, and I thought….why can’t I make a lasagna with tuna? So – I did, and was amazed at the results. I hope you will be too.
For 2 people you will need…….
1 medium-sized can of tuna in oil or spring-water, drained and flaked coarsely
6 no-need-to-cook green lasagna sheets
4 thinly sliced ripe Italian plum tomatoes (fresh, not canned)
1 small can of chopped
Italian tomatoes in juice
6oz Cheddar cheese, grated 1oz of butter
1 heaped tablespoon fine white flour
4 fluid oz milk 1 crumbled vegetarian stock cube
1 flat teaspoon dried basil
1 small can of sweetcorn kernels, drained
A smear of butter or vegetable oil for greasing lasagna dish
Preheat the oven to fairly hot – gas mark 7 (electric 400).
Lightly grease a rectangular lasagna baking dish with the smear of butter or vegetable oil, and place 2 sheets of lasagna inside, pressing down.
In a saucepan, melt the 1oz of butter over a gentle heat. When the foam has subsided, add the white flour and stirring continuously with a wooden spoon, cook over a medium heat for about 2 minutes. Very gradually add the milk, stirring continuously – making sure that each lot of milk is properly blended into the flour/butter before adding the next lot. When all the milk has been added and blended, bring the mixture to the boil, stirring continuously. Lower the heat to a simmer, and cook for 2 minutes, stirring continuously.
Remove the pan from the heat, and mix in the tuna, sweetcorn, basil and stock cube. Blend thoroughly.
Spread one-third of this mixture onto the lasagna sheets in the baking dish, then sprinkle with one-third of the cheddar cheese – top with one-third of the tomato slices, arranging them evenly over the cheese. Repeat this process in the same order, until all the ingredients are used up, ending with a layer of tomatoes.
Bake in the oven for about 45 minutes – the tomatoes should be well browned, and the cheese sizzling and beginning to crisp around the edges.
Serve on its own or with a green salad and/or with garlic bread.
I very rarely drink alcohol, but my friends tell me the perfect accompaniment for this lasagna is a pint of icy cold lager.