This is a very nutritious recipe that will make you an excellent host, as the touch of tuna makes it wonderful. It freezes perfectly for two weeks, making it an ideal resource for unexpected guests or upcoming gatherings.
Preheat the oven to 175º C and grease a baking dish.
Cook the lasagna in boiling water according to the package instructions. Drain well.
Heat the butter in a pan over medium heat and sauté half of the chopped onion until it appears transparent. Add the flour, let it brown a little, and incorporate the tuna water. Stir to break up any lumps and add the milk. Season with salt and pepper. Mix well.
In another pan, heat 1 tablespoon of oil and sauté the remaining onion; when it is transparent, add the minced garlic and chopped tomato. Once it starts to boil, add the carrots. When it releases its juices, add the potato, leek, and parsley. Finally, add the tuna.
Check the seasoning, lower the heat, and cook until the liquid evaporates.
Place a layer of pasta at the bottom of the dish and cover with a layer of the tuna stew. Then a layer of white sauce, and a layer of Oaxaca cheese.
Repeat the layering process until ending with a layer of pasta.
Beat the cream with the fresh egg and pour over the lasagna. Cover with cheese and sprinkle with parsley.
Bake for 20 minutes or until the cheese is melted and golden.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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