Cheesy Tuna Lasagna Recipe

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This wonderful casserole was added to my recipe collection many years ago. The tuna and three-cheese blend wins over doubters who say they aren't fond of fish.—Virginia Ferris, Lyons, Michigan
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min. + standing
MAKES: 6-8 servings


  • 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 (12 ounces) 4% cottage cheese
  • 8 ounces sliced part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Nutritional Facts

1 piece: 361 calories, 13g fat (8g saturated fat), 51mg cholesterol, 909mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 30g protein .


  1. In a large saucepan, saute 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 11-in. x 7-in. baking dish.
  2. Layer with three 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.
  3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving. Yield: 6-8 servings.
Originally published as Cheesy Tuna Lasagna in Casserole Cookbook 2001, p115

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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srsexton 133745
Reviewed Sep. 23, 2013

"My son (age 21) and I love this recipe. Very flexible, depending on what's in the pantry! I have prepared this dish numerous times and had excellent results using canned Alfredo sauce, and a popular name brand Basil and Parmesan recipe starter sauce (reduce or omit oregano). I always use oven-ready noodles (convenience)! Just one tip: add tuna to sauce AFTER spreading 3/4 c. sauce in the bottom of the pan so the noodles will lie flat. Delicious! Thanks for sharing this recipe!"

castlek 51405
Reviewed Mar. 20, 2013

"The lasagna was a nice change of pace. Family enjoyed it. I felt it tasted better the next day after flavors had a chance to meld."

kcar8498 38581
Reviewed Jan. 30, 2013

"Big hit with the family, especially my five year old daughter!"

WJSymons 133737
Reviewed Dec. 1, 2011

"I doubled the recipe using a can of mushroom soup with a can of cream of celery soup. I sauted a cup or more of chopped celery along with the onion. It smelled great cooking and my family all enjoyed it. I'll make this again."

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