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Recipe of Tuna lasagne
Recipe

Tuna lasagne

25 min
20 min
Not so easy
4.67
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It is a very nutritious recipe, with which you will remain as an excellent host because the touch of the tuna makes it wonderful. It is perfectly preserved in freezing for two weeks, so you can have it as an ideal resource for when you have unexpected visits or meetings to come.

Ingredients

8 servings
  • 8 dry lasagnas blades
  • 1 tablespoon of Butter
  • 1/2 onion big, chopped
  • 1 clove of garlic chopped
  • 1/2 Cup of Water of tuna
  • 3/4 of Cup of milk
  • Salt and pepper to taste
  • 3 cans of tuna in water drained
  • 2 carrots peeled, diced
  • 1 potato large, peeled and diced
  • 1 branch of celery finely chopped
  • 2 slices of leek Finely chopped
  • 1/2 kilo of roma tomato chopped in cubes
  • 1/2 Cup of cream
  • 1 egg
  • 3/4 of Cup of Oaxaca cheese shredding
  • 1 tablespoon of Salt
  • 2 spoonfuls of parsley chopped
  • 3 spoonfuls of flour
  • 1 egg
  • 200 grams of Manchego cheese sliced
  • 1 tablespoon of oil

    Preparation

    Preheat the oven to 175º C and grease a baking dish.
    Cook the lasagna in boiling water according to package instructions. Drains well.
    Heat the butter in a skillet over medium heat and sauté half of the chopped onion until it looks clear. Add the flour, let it brown a little and add the tuna water. Move to disrupt the 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 transparent add the clove of garlic and the chopped tomato. Once it is boiled, add the carrots. When you have released your juices, add the potato, the pore, parsley. To the last we add the tuna. Check the seasoning, lower the flame and cook until the liquid evaporates.
    Arrange a layer of pasta at the bottom of the mold and cover with a layer of tuna stew. Then a layer of white sauce, and a layer of Oaxaca cheese.
    Repeat the layering process until you finish with a layer of paste.
    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 has gratinated and browned.

    PRESENTATION

    Accompany a green salad.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    2139
    kcal
    107%
    Carbohydrates
    394
    g
    131%
    Proteins
    75.9
    g
    152%
    Lipids
    24.4
    g
    38%
    Fiber
    20.9
    g
    42%
    Sugar
    24.1
    g
    27%
    Cholesterol
    94.4
    mg
    31%
    Esha
    Rate this tip
    Ratings (3)
    China Vigil
    07/12/2017 07:19:44
    Interesante y de rente hay que probarla.
    Patricia Ruiz
    04/08/2017 15:09:43
    Me quedo delicioso y a mi familia le encantó
    Irma Gonzalez
    29/06/2014 23:36:50
    me encantó! deliciosa receta

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