Tuna Lasagna
Description
Combine canned tuna with noodles, cottage cheese and sliced mozzarella to make a tidy tuna lasagna. Think of it as an easy, slightly fancier tuna casserole.
Ingredients
- 1 medium onion, chopped
- 2 tablespoons butter
- 1 can (12 ounces) tuna, drained and flaked
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1/2 cup 2% milk
- 1/2 teaspoon garlic salt
- 1/2 teaspoon dried oregano
- 1/4 teaspoon pepper
- 9 lasagna noodles, cooked and drained
- 1-1/2 cups 4% cottage cheese
- 8 ounces sliced part-skim mozzarella cheese
- 1/4 cup grated parmesan cheese
- torn fresh oregano leaves or herb of choice, optional
Directions
- Preheat oven to350°. Place cottage cheese in a bowl of a food processor fitted with a blade attachment; process until smooth and set aside. In a large saucepan, cook and stir onion in butter until tender. Stir in the tuna, soup, milk, garlic salt, oregano and pepper until combined. Spread 3/4 cupful into a greased 11x7-in. baking dish.
- Layer with 3 noodles (trimming if necessary), 3/4 cup tuna mixture, half of the cottage cheese and a third of the mozzarella cheese. Repeat layers. Top with remaining noodles, tuna mixture and mozzarella cheese. Sprinkle with Parmesan cheese.
- Bake, uncovered, until bubbly, 25-30 minutes. Let stand for 10-15 minutes before serving. If desired, sprinkle with torn fresh oregano leaves, additional Parmesan cheese and additional pepper.
