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Categories:Viewed: 15 - Published at: a year ago
Ingredients
- 227 g lasagna noodles, cooked
- 2 tablespoons butter
- 2 12 tablespoons flour
- 23 cup evaporated milk
- 4 garlic cloves, minced
- 1 medium onion, chopped
- 184 g canned tuna
- 250 g spaghetti sauce
- 12 cup cheese, grated
Method
- White Sauce: Melt margarine in pan.
- Remove from heat.
- Gradually add flour while stirring.
- Pour in milk and 2/3 cup water.
- Season with 1/4 tsp iodized rock salt and 1/8 tsp pepper.
- Cook over low heat with constant stirring for 20 minutes, or until thick.
- Set aside.
- Filling: Saute garlic and onion in tuna oil.
- Add the rest of the ingredients.
- Season with 1/3 tsp iodized fine salt (or 1 tsp iodized rock salt) and 1/4 tsp pepper.
- Simmer for 5 minutes.
- Set aside.
- Grease bottom of a 9-1/2" round skillet.
- Spread one layer of pasta, then half of tuna mixture and cover with another pasta layer.
- Pour in half of white sauce, cheese and tuna mixture.
- Repeat layering procedure.
- Heat over low flame for 15 minutes.
- Let stand for 10 minutes.
- Slice and serve.
