tuna lasagne


I wanted to bring a nice warm lunch for my colleagues at work. The problem is we don’t have enough space for all of us to sit and use silverware. And I don’t have the time to prepare a meal at the office. So, what I did was layer lasagna the day before and just baked the lasagna the next day at work. For this dish you just need an oven and a plate and fork for each. Everybody really loved it!




For 12 people


10 Tbsp olive oil

4 onions, chopped

6 cans tuna in water

6 cans tomato sauce with herbs

6 garlic cloves

1 cup white wine

21 lasagna noodles, no-precook ones

2 Tbsp oregano and thyme

4 Tbsp olive oil

8 Tbsp flour

2 L milk

2 cups parmesan


4 balls mozzarella, cut into slices

Salt, pepper


In a large pot heat oil and fry onions until browned. Add tuna, tomato, wine, pepper, herbs and crushed garlic. Boil for a few minutes. Season to taste. Meanwhile in a large pot heat 4 Tbsp Olive oil and let flour brown. While whisking add milk and cook for a few minutes until the sauce has thickened and is not lumpy. (If it is lumpy, no problem, just strain and put back into the pot. If it is too liquid sprinkle in 1 Tbsp flour at a time while whisking fast.) Add parmesan, nutmeg and salt to taste. In a large casserole (about start by layering tuna-tomato sauce, then follow by layering lasagna noodles, tuna-tomato sauce, milk mix, lasagna noodles, tuna-tomato sauce, milk mix. Top with mozzarella, olive oil and pepper. Cover and keep cooled until you want to bake it the next day. The next day pre-heat oven to 180 °C. Bake for 30 minutes or until golden brown.

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