Cheesy Tuna Lasagna Recipe

4.5 4 5
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Cheesy Tuna Lasagna Recipe

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4.5 4 5
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + standing
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 25 min. + standing

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

Directions

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 11x7-in. baking dish.
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.
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 piece: 361 calories, 13g fat (8g saturated fat), 51mg cholesterol, 909mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 30g protein.

  • 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
  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 11x7-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

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Reviews forCheesy Tuna Lasagna

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srsexton User ID: 3062488 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!"

MY REVIEW
castlek User ID: 1056158 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."

MY REVIEW
kcar8498 User ID: 5191730 38581
Reviewed Jan. 30, 2013

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

MY REVIEW
WJSymons User ID: 2585705 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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