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Author: SmrtAss Big gold star, 5000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 55906  
Subject: Tuna Lasagna Date: 1/25/1999 10:43 AM
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(I've never made this one.)

1/2 cup chopped onion
1 clove garlic, minced
1 Tbs vegetable oil
2 7 oz cans tuna
1 can cream of celery soup (undiluted)
1/2 cup milk
1/2 tsp. oregano
1/4 tsp. pepper
9 uncooked lasagna noodles
6 oz. mozzarella cheese slices
8 oz. processed cheese slices
1/2 cup grated Parmesan cheese

Saute 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 Cookbook

P.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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