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Cheesy Tuna Lasagna

 Cheesy Tuna Lasagna
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
6-8 ServingsPrep: 15 min. Bake: 25 min. + standing


  • 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


  • 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.
  • 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.

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Cheesy Tuna Lasagna (continued)

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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now