Lasagne with a difference - use fish instead of meat. The basic principles remain the same and your friends who do not eat red meat will love you for this one!

Tuna lasagne

one packet savoury white sauce (or make some from scratch if you're good!)
1 onion, chopped
125 g (about 8 fresh) button mushrooms, sliced
250 g (2 1/2 cups) mozzarella or cheddar cheese, grated
salt and freshly ground pepper to taste
about 500 g (4 of those flat round cans) flaked tuna
2 cloves garlic, crushed
one can tomato soup
15 ml (2 T) cornflour
125 ml (1/2 cup) water
5 ml (1 t) mixed herbs
250 g (1/2 pound) lasagne noodles
Serves 6

Make white sauce according to instructions on the packet. Add onion and mushrooms. Melt in cheese and add seasoning. In a separate saucepan combine the drained tuna, garlic and tomato soup. Mix cornflour with water and add to the tuna mix. Add the herbs as well, then bring to a boil and simmer until thickened.
Cook the lasagne noodles and layer alternatively with tuna and white sauce in a casserole. End with white sauce on the top. Cover and bake at 180 degrees C (350 degrees F) for 20 minutes. Uncover and grill till brown. You can add cheese to the top before grilling. Serve.

Learn more about this author, Santi Meintjes.
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