Homemade tuna lasagna recipe

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We present a delicious, very tasty dish, made in the oven and with as little fat as possible, but with a lot of flavor. It’s also the best way to get children to eat fish.

Ingredients

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20
sheets of egg lasagna
6
small tins of tuna
6
boiled eggs
6
slices of cheese
2cups
fried tomato
4tablespoons
Organic Extra Virgin Olive OilOrganic Extra Virgin Olive Oil

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1cup
special grated cheese for melting
1teaspoon
salt, pepper and nutmeg
For the béchamel:
1pint
warm milk
1.5oz.
unsalted butter
1oz.
wheat flour
1teaspoon
salt
1teaspoon
nutmeg
0.5teaspoon
ground black pepper

Instructions

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1
Begin by heating plenty of water in a large pot. When it starts to boil, add salt and the lasagna sheets one by one, and cook following the packaging instructions.
2
Once cooked, drain and place on a cloth to remove excess water.
3
For the béchamel, melt the butter in a pot. Add the flour and move for 5 minutes to brown. Next, add the warm milk, salt, nutmeg and pepper. Stir continuously until obtaining a creamy texture. Set aside.
4
While the pasta is boiling, prepare the tuna filling. In a bowl, chop the eggs and tuna and add the fried tomato to taste. Mix.
5
Assemble the lasagna. In an oven dish, place sheets of lasagna on the bottom, covering them with the tuna filling, adding béchamel and 3 slices of cheese. Repeat the process (pasta, filling, béchamel and cheese) twice more.
6
Add a final layer of pasta and cover the lasagna with béchamel and grated cheese to taste.
7
Preheat the oven to 350ºF. Bake until the cheese melts. Remove from the oven and serve.

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