| Tuna lasagne |
| Seves 6 1 quantity fresh pasta dough (pages 92-94), cut for lasagne, or 12 oz (340g) oven- ready dried lasagne 1/2 oz (15g) butter 1 small onion, finely chopped 1 garlic clove, finely chopped 4 oz (115g) mushrooms, thinly sliced 4 tablespoons dry white wine (optional) 1 pint (600ml) white sauuce 1/4 pint (150ml) whipping cream 3 tablespoons chopped parsley salt and pepper 2 x 7 oz (200g) cans tuna, drained 2 canned pimientos, cut into strips 2 1/2 oz (75g) thawed frozen peas 4 oz (115g) mozzarella, grated 1 oz (30g) freshly grated parmesan cheese 1. For fresh lasagne noodles, bring a large pot of salted water to the boil. cook the noodles, in small batches, until almost tender to the bite. For dried noodles, soak in a bowl of hot water for 3-5 minutes. 2. lift out noodles into a colander and rinse with cold water. lay them on a tea towel, in one layer, to drain. 3. preheat a 350 F/ 180 C/ Gas 4 oven. 4. melt the butter in a saucepan. Cook the onion until soft./ Add the garlic and mushrooms. Cook until they are soft, stirring occasionally. 5. Pour in the wine, if using. Boil for 1 minute. Add the white sauce, cream and parsley. Season to taste. 6. Spoon a thin layer of sauce over the bottom of a 12 x 9 in (30 x 23cm) baking dish. cover with a layer of lasagne noodles. flake the tuna. Strew half of the tuna, pimiento strips, peas and mozzarella over the noodles. Spoon one third of the remaining sauce evenly over the top and vover with another layer of lasagne noodles. 7. Repeat the layers, ending with noodles and sauce. Sprinkle with the parmesan. Bake for 30-40 minutes or until bubbling hot and the top is lightly browned. cut into squares and serve from the baking dish. |