(I've never made this one.)1/2 cup chopped onion1 clove garlic, minced1 Tbs vegetable oil2 7 oz cans tuna1 can cream of celery soup (undiluted)1/2 cup milk1/2 tsp. oregano1/4 tsp. pepper9 uncooked lasagna noodles6 oz. mozzarella cheese slices8 oz. processed cheese slices1/2 cup grated Parmesan cheeseSaute onion and garlic in oil in a medium skillet until tender. Stir in next 5 ingredients; simmer, uncovered 5 minutes, stirring occasionally.Cook lasagna noodles according to package directions; drain.Place 3 noodles in a lightly greased 12x8x2 inch baking dish, slightly overlapping lengthwise edges. Spoon half of tuna mixture over noodles. Cut mozzarella chesse slices into eighths. Layer half of mozzarella cheese and half of processed cheese slices over tuna mixture. Repeat layers with 3 noodles, tuna mixture and cheese slices. Arrange remaining 3 noodles on top. Cover and bake at 350 for 20 minutes. Sprinkle with Parmesan cheese and bake uncovered for 5 minutes. Yield: about 6 servings.Southern Living Annual CookbookP.S. Personally, I never measure chopped onion or seasonings, I just put in what looks good and sprinkle the seasonings according to taste. I've only tasted Tuna Lasagna in a Lean Cuisine or Weight Watcher frozen meal, so I don't know how this recipe tastes.
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