I use to make this all the time, very good alternative to the real lasagna with all the meat and bechemal sauce. Be warned, it is very moorish. I found it is good to portion up and freeze for a quick dinner/lunch.
Hope you like it
1 clove garlic, crushed
2 cups chopped tomatoes, fresh or canned
½ cup sliced spring onions
2 tbsp chopped parsley
1 tbsp tomato paste, no added salt
425g tuna, no added salt
2 cups skim milk
2 tbsp plain flour
2 eggs, beaten
12 sheets instant lasagna
1 tbsp grated parmesan cheese
½ cup grated low-fat cheese
½ tsp paprika
Freshly ground pepper
1. In a large mixing bowl combine spring onions, garlic, tomatoes, tomato paste, parsley and pepper to taste. Gently mix in tuna.
2. Blend (whisk together) milk and flour in a saucepan and cook, while stirring, over a low heat until thick. Stir in beaten eggs and nutmeg.
3. Grease a casserole dish and spread a layer of lasagna sheets over the base. Top with half of the tuna mixture. Repeat these layers and top with remaining lasagna sheets. Poor sauce over top. Sprinkle with combined cheeses and paprika and bake at 180C for 30 minutes.
Nutritional Info Per Serve: 260 cal: Protein 28g: fat 5g: carb 28g: good dietary fibre 3g: sodium 400mg