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