Ingredients
• 375g packet fresh lasagne sheets
• 425g can tuna in springwater, drained, flaked
• 1 cup frozen peas
• 1 tablespoon lemon juice
Creamy white sauce
• 80g butter
• 1/3 cup plain flour
• 1 litre milk
• 1 cup grated cheddar
• 1/2 cup grated parmesan
Crunchy garlic crumb
• 3 slices white bread, crusts removed, chopped
• 30g butter, melted
• 2 garlic cloves, crushed
• 1/4 cup grated parmesan
• 2 tablespoons roughly chopped fresh flat-leaf parsley leaves
Method
1. Preheat oven to 180°C/160°C fan-forced. Place the lasagne sheets on a microwave- safe plate (see note). Microwave on HIGH (100%) for 1 minute. Combine tuna, peas and lemon juice in a bowl. Set aside.
2. Make Creamy white sauce: Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until mixture is bubbling. Gradually stir in milk. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Stir in cheddar and parmesan. Season with salt and pepper.
3. Lightly grease a 6 cup-capacity ovenproof dish. Place 2 lasagne sheets over the base of prepared dish, trimming to fit. Spoon 1⁄4 of the white sauce over sheets, spreading with the back of spoon. Top with 1⁄3 of the tuna mixture. Repeat layers twice more, finishing with remaining lasagne sheets and white sauce. Cover with baking paper, then foil. Bake for 25 minutes or until heated through.
4. Meanwhile, make Crunchy garlic crumb: Combine all ingredients in a bowl. 5 Remove foil and paper from lasagne. Sprinkle with crumb mixture. Bake for 10 to 15 minutes or until golden. Stand for 5 minutes. Serve.
