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  • Writer's pictureNava

Tuna lasagne

I have never liked fish it’s only in the last few years that I have started to make an effort to eat more of it. But for some reason I have always enjoyed eating canned tuna. Not sure why?? I have always loved Tuna sandwiches, Tuna salad and my favourite; Tuna lasagne.

This lasagne is tasty, full of flavour and super filling. It can stay in the fridge for three days and still taste like it was just made. I absolutely love this dish. I try not to make it too often because the bechamel sauce isn’t exactly on my diet menu and, unfortunately, I have a weakness for this sauce, it just makes EVERYTHING taste better.

You’ll be surprised at how these ingredients transform the tuna to a flavoursome family dinner.



2 large cans Tuna in oil (each weighing 425g)

375g lasagne sheets

1 onion, diced

1 cup corn kernels

1 red capsicum, deseeded and diced

1 carrot diced

1 large ripe tomato, diced

5 cloves garlic

¼-½ bunch of parsley, chopped

2 tablespoons of Italian herbs

2 teaspoons dried parsley flakes

2 teaspoons dried oregano leaves

Salt and pepper

1 bottle of passata

Bachamel sauce with mozzarella cheese


2 & ½ cups milk

4 tablespoons butter

4 tablespoons flour

½ teaspoon mixed spice

1 cup grated mozzarella

Method for Tuna

Open one of the tuna cans and drain the oil into a pan. Over medium heat, heat the oil. Add onion, carrot and capsicum, cook for 5-6 minutes stirring occasionally.

Add the garlic and stir for one minute. Stir in corn and dry herbs, add diced tomato, reduce heat and let it cook for a couple of minutes.

Drain the second can of Tuna and discard oil. Stir in the two cans of tuna to combine, season with salt and pepper.

Measure one cup of passata and set aside. Add the remaining passata in the bottle to tuna mixture.

Add one cup of water to bottle of passata and shake well, add liquid to the pot along with chopped parsley, stir to combine. Let mixture simmer covered with lid, on low heat for about 5 minutes. Set aside to cool while you prepare the sauce.

Method for bachamel sauce

Warm the milk in the microwave and set aside (warming the milk will prevent lumps from forming)

Melt the butter in a saucepan over medium-low heat, if you let the butter brown a little it will add a smooth nutty flavour.

Whisk in the flour, a tablespoon at a time. Don’t stop whisking. While still whisking, Slowly pour the milk in, a little at a time. Bring the sauce to the boil as you continue to whisk. Whisk in salt, pepper and mixed spice.

Remove from heat and whisk in cheese.


Preheat the oven to 180C

Add a third of the bachamel sauce to the tuna mixture and stir thoroughly to combine.

Add a little water to the cup of passata you set aside (about a ¼ cup)

and cover the base of a baking dish. Place a layer of lasagne sheets and top with tuna mixture. Repeat until you end up with tuna for a top layer. Pour the remaining bachamel sauce on top and cook in the oven for 40min

Simply delicious!!

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