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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

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Full-Bodied White Wine

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

Reviews for Cheesy Tuna Lasagna

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!

MY REVIEW
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.

MY REVIEW
Reviewed Jan. 30, 2013

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

MY REVIEW
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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