John Myers
Contents
show
Tuna Lasagna
The perfect tuna lasagna recipe with a picture and simple step-by-step instructions.
Pasta dough:
- 250 g Semola di Grano Duro (durum wheat flour)
- 2 Eggs
- 0,5 tsp Salt
- 1 shot Olive oil
alternatively:
- Ready-Made lasagne plates
Filling:
- 150 g Bressot, cherry tomato and chilli flavor
- 1 medium sized Onion
- 1 Egg
- 300 g Tuna canned without oil
- 50 ml Cream
Cream cheese sauce instead of bechamel:
- 300 g Herbal cream cheese
- 300 g Natural yoghurt 1.5%
- 250 g Broccoli florets
Graduation:
- 100 g Grated cheese, any kind
Pasta dough:
- Mix hard wheat semolina, eggs and salt with a fork until a crumbly mixture is formed. Then knead everything with your hands on a smooth surface. Add a little oil drop by drop until the dough is smooth (but not slippery) and easy to knead. If necessary, improve the consistency with moistened hands. The dough should have a slight sheen, should not stick, be supple and easily malleable and should not break crumbly during further processing.
- Wrap the finished dough in foil and let it rest for at least 30 minutes.
Filling:
- In the meantime, clean the broccoli and remove the stems. Cut small florets and cook in lightly salted water until they are firm to the bite. Drain, keep. Peel the onion and cut into very fine cubes. Mix the bressot, onions and egg together. Drain the tuna, pull apart and add to the cream cheese mixture. Do not add seasoning until after tasting, because the Bressot gives off a lot of seasoning. Pour in the cream and “liquefy” the mixture. It should be a bit “soupy” because the noodles soak up a lot.
Cream cheese sauce as a bechamel substitute:
- Mix the herb cheese with enough yoghurt until it has the consistency of a bechamel sauce. The amount of yogurt depends on the firmness of the herb cheese. Provide. Grate cheese to finish. Provide.
Completion:
- Roll out the pasta dough. With the machine in several stages. The last one should be 4. With the rolling pin about 1.5 mm. 4 layers of pasta dough are required.
- Butter the large casserole dish well. Bottom with a layer of pasta dough / or. Lay out panels. Divide the tuna mixture into 2 halves and spread the first on the pasta dough.
- Preheat the oven to 200 °.
- Place another layer of pasta dough / plates on top. Brush this with 2/3 of the cream cheese sauce and spread the cooked broccoli florets on top. Place the 3rd layer of pasta dough on top. Brush this with the 2nd half of the tuna mixture and cover it with the 4th layer of pasta dough.
- Spread the rest of the cream cheese sauce on the 4th and last pasta layer and put the lasagne in the oven for 15 minutes.
- After this has finished, pull out the lasagna briefly, sprinkle the grated cheese over it and put it back in the oven. Remaining cooking time between 20-30 minutes. The cheese should have taken on a light color. The cooking time with fresh pasta dough is shorter than with the finished plates. Prick and test the casserole every now and then.
- This is again a dish where white flour was omitted.
Facebook Comments