Thursday, October 25, 2007

Tuna Lasagna

4 Servings

1 Tablespoon oil
1 clove garlic crushed
1 lg onion chopped
1 (415g) can tomatoes (I use whole peeled, you can use whatever you have
1/4 c water
1 Tablespoon tomato puree
1 teaspoon "Better than bouillon" Chicken Base (the only item I found that is gluten free and soy free)
2 cans tuna, drained
1 cup shredded goat or sheep cheese (we found that combining flavors of cheeses help. Kasseri & goat cheddar are a good combo or Drunken Goat with authentic feta)
White Sauce
1 cup rice milk
2 tablespoon corn starch
2 tablespoon Spectrum Shortening (100% palm) or 1 1/2 tablespoon Spectrum Coconut Oil (you should cut the coconut oik because of the strong flavor)
1 teaspoon "Better than Bouillon" chicken base
1/2 teaspoon salt
1/2 teaspoon pepper


Heat oil in a medium sized saucepan.
Add garlic and onion and cook til onion is soft.
Stir in undrained, mashed tomatoes, water, crumbled stock cube and tomato paste.
Simmer uncovered for 15 minutes.
Remove from heat and gently stir in Tuna.

White Sauce:
Wisk together milk & cornstarch in small saucepan
Stir in shortening or coconut oil, bouillon, salt & pepper
Stir constantly, heat until boiling, and simmer until thick


Layer Lasagna noodles, tuna mix and sauce in a casserole dish.
Sprinkle with cheese.
Bake 350 degrees for about 25 minutes.

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