Homemade tuna lasagna
OIL USES: Cook & Stew
INGREDIENTS
SERVINGS: 4
- 20 sheets of egg lasagna
- 6 small tins of tuna
- 6 boiled eggs
- 6 slices of cheese
- 2 cups fried tomato
- 4 tablespoons Organics Extra Virgin Olive Oil
- 1 cup special grated cheese for melting
- 1 teaspoon salt, pepper and nutmeg
- For the béchamel:
- 1 pint warm milk
- 1.5 oz. unsalted butter
- 1 oz. wheat flour
- 1 teaspoon salt
- 1 teaspoon nutmeg
- 0.5 teaspoon ground black pepper
PREPARATION
1
Begin by heating plenty of water in a large pot. When it starts to boil, add salt and the lasagna sheets one by one, and cook following the packaging instructions.
2
Once cooked, drain and place on a cloth to remove excess water.
3
For the béchamel, melt the butter in a pot. Add the flour and move for 5 minutes to brown. Next, add the warm milk, salt, nutmeg and pepper. Stir continuously until obtaining a creamy texture. Set aside.
4
While the pasta is boiling, prepare the tuna filling. In a bowl, chop the eggs and tuna and add the fried tomato to taste. Mix.
5
Assemble the lasagna. In an oven dish, place sheets of lasagna on the bottom, covering them with the tuna filling, adding béchamel and 3 slices of cheese. Repeat the process (pasta, filling, béchamel and cheese) twice more.
6
Add a final layer of pasta and cover the lasagna with béchamel and grated cheese to taste.
7
Preheat the oven to 350ºF. Bake until the cheese melts. Remove from the oven and serve.
