One of my family’s favourite dish is Lasagna.. All I want is the best for my family.. a healthy & delicious dish with Tesco Finest free range egg lasagne. Making #Tuna_Lasagna. Instead of the regular beef lasagna, I choose Tuna as a healthier choice and especially for my mom who doesnt eat beef. Dedicating this dish for my mom
Tuna Lasagna recipe:
5 sheets Tesco free range egg lasagne, follow according to package instructions.
350ml Tesco mushrooms pasta sauce
350ml Tesco white pasta sauce
2 cans (300 grams) Organic Tuna flakes in olive oil
3 medium size carrots, cut dice
1 large yellow onion, cut dice
3 cloves garlic, finely minced
1 teaspoon Tesco dried rosemary leaves
1 teaspoon Tesco dried oregano
black pepper to taste
Pinch of salt or to taste
1 teaspoon raw sugar or to taste
Shredded mozzarella cheese + cheddar
Heat cooking pan with cooking oil, sauté cube onions and garlic until fragrant.
Add in cubes carrots, stir to combine for awhile. Pour in Mushrooms pasta sauce and water. Lastly add in tuna flakes. Add in dried rosemary and oregano. Lower heat and simmer until carrots are soften.
Add sugar & black pepper to taste. Off the heat & set aside.
Prepare medium size casserole, drizzle with olive oil or cooking oil arround the whole casserole. Place in first layer with tuna pasta sauce and topped with shredded cheese, top it with a layer of lasagna, scoop white sauce on lasagna and spread it evenly. Continue with tuna pasta sauce, shredded cheese, lasagna layer, white sauce, tuna pasta sauce and continue the sequence until finish it up with tuna pasta sauce on top with extra shredded cheese. Cover casserole with aluminium foil. Preheat oven to 180 degrees. Bake the lasagna for 30 minutes. Remove foil and bake uncovered for another 15 minutes or to desired charred. Remove from oven and let it set for 15 minutes before cutting.
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