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!
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 – 8
10-12 lasagne sheets
100g – 200g grated cheese
500ml water from boiled broccoli
1 tsp pink Himalayan salt
2 tins of tuna
3 – 4 carrots
2 medium onions
- Preheat the oven to160C, lightly oil an ovenproof dish.
- Prepare the filling. Peel the carrots. Cut broccoli in smaller florets. Soak vegetables in highly alkaline water pH11.5 to remove all chemicals.
- Peel the onion and dice it.
- 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).
- Add tinned and drained tuna to the carrot and onion mixture. Mixed it well together. Season with pink Himalayan salt and black pepper.
- 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:
- Melt the butter in a saucepan over medium-low heat.
- 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.
- Remove from the heat; season with salt and pepper. Add a bay leaf for additional flavour.
- Leave it on a side.
- 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.
- 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.
- Sprinkle over the remaining cheese and bake the lasagne in the oven for 45 minutes or until golden and bubbling.
- 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.
- 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,