Tuna & Broccoli Lasagne by Agne

Time for the best lasagne! 🙂 I feel that lasagna is very same as crepes – you can be creative and try out different variations. Starting from traditional bolognese lasagne, to vegetarian, fish, chicken and mushrooms, seafood, cottage cheese and spinach AND, of course, – Tuna & Broccoli Lasagne by Agne 🙂 

And I can confidently say that my Tuna & Broccoli lasagne is the best recipe for homemade Italian-style lasagne. It is easy to make (much easier than traditional bolognese one), outrageously delicious, and so cozy and comforting.

If you haven’t cooked lasagne yet – that’s ok. There are only a few main things you need to know and then use imagination. What is very important to learn:

  • How to make white bechamel sauce;
  • How to prepare lasagne sheets
  • How to build lasagna 🙂

I have recently found out that you can buy fresh lasagne sheets instead of dried ones. This saves so much time, effort and energy!

lasagna sheets

Not sure about you, but I mainly use the dried sheets and it is so time-consuming to prepare them! (I always cook lasagne sheets 10 minutes before putting it all together as otherwise, lasagne is too dry for my liking). But never mind time, when I cook them, lasagne sheets tend to stick together after a few minutes in the boiling water… 😦 so much unnecessary upset… So yes – fresh lasagne sheets are super amazing! If you make them at home – fantastic! Otherwise, you can now buy fresh lasagne sheets in most grocery shops (Tesco, Aldi, Supervalu).

Tuna & Broccoli Lasagne

Servings: 6 – 8IMG_4789

Level: Medium
Score: 10/10
10-12 lasagne sheets
100g – 200g grated cheese

Bechamel sauce:
80g. butter
100g. flour
500ml milk
500ml water from boiled broccoli
1 tsp pink Himalayan salt
black pepper

Lasagna Filling
1 broccoli
2 tins of tuna
3 – 4 carrots
2 medium onions


  1. Preheat the oven to160C, lightly oil an ovenproof dish.
  2. Prepare the filling. Peel the carrots. Cut broccoli in smaller florets. Soak vegetables in highly alkaline water pH11.5 to remove all chemicals.
  3. Peel the onion and dice it.
  4. Grate the carrots. Then melt some coconut oil in the pan over the medium heat, place the onions, grated carrots and sautè until tender (5-7min).
  5. Add tinned and drained tuna to the carrot and onion mixture. Mixed it well together. Season with pink Himalayan salt and black pepper.
  6. Place broccoli into the boiling and salted water, boil them for 1 minute. Drain the broccoli but keep 500ml of water for the sauce.

White bechamel sauce:

  1. Melt the butter in a saucepan over medium-low heat.
  2. Stir in the flour. Whisk in the water kept from the boiled broccoli, stir continuously, then start adding the milk, stirring continuously until you have a smooth, slightly thick sauce.
  3. Remove from the heat; season with salt and pepper. Add a bay leaf for additional flavour.
  4. Leave it on a side.

Building lasagne

  1. To build lasagne, spoon over a third of the white sauce into a large deep ovenproof dish (roughly 25cm by 30cm) and spread it out evenly, then snap over some lasagne sheets, making sure they completely cover the sauce in one layer.
  2. Place half of the carrots with onions and tuna, then half broccoli, add another third of the white bechamel sauce. Repeat this the second time, finishing with a layer of white sauce.
  3. Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
  4. Remove the lasagne from the oven and leave to sit for 5 to 10 minutes before cutting. Lasagne needs to settle before cutting as otherwise, it’ll fall apart.
  5. Delicious served with a fresh green salad.


Enjoy! And if you do decide to give it a go, let me know how did it work out for you.

Lots of love,

Agne Jonele

Categories: Recipes, Uncategorized

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