Simple tuna lasagne

    50 min

    This is a budget-friendly supper dish using tinned tuna and Cheddar cheese and a creamy bechamel sauce.


    Dorset, England, UK
    7 people made this

    Serves: 2 

    • 85g (3 oz) lasagne sheets
    • 70g (2 1/2 oz) butter
    • 1 large onion, finely chopped
    • 55g (2 oz) plain flour
    • 600ml (1 pt) milk
    • salt and pepper to taste
    • 1 (200g) tin tuna, drained
    • 55g (2 oz) Cheddar cheese, grated

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Preheat oven to 180 C / Gas 4. Grease a small casserole dish.
    2. Cook lasagne sheets in a large saucepan with boiling water as instructed on the packet.
    3. Melt butter in a frying pan, add onion and cook and stir until softened, but not browned. Stir in the flour and cook for 1 minute. Gradually stir in milk and cook until thickened. Season with salt and pepper to taste.
    4. Mix flaked tuna into 1/2 of the sauce.
    5. Spoon a layer of onion sauce into a baking dish. Add a layer of lasagne, a layer of tuna mixed with sauce and another layer lasagne topped with onion sauce. Sprinkle with cheese.
    6. Bake in the preheated oven for 35 minutes.


    This recipe calls for dry lasagne sheets that need pre-cooking, however the no-cook sheets have found their way onto the shelves and in many ways made the original sheets redundant. It comes down to personal preference for texture and consistency. Fresh lasagne sheets are now also available.
    This lasagne freezes well. To reheat, thaw the lasagne and heat in the oven for 1 hour at 190 C / Gas 5.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (0)