Curried Tuna Lasagna

Curried Tuna Lasagna

1 packet San Remo Instant Lasagna
1 x 410g can tuna in brine
2 medium onions, chopped
1 x 425g can peeled tomatoes, drained
small piece root ginger, grated
pinch cinnamon
1 chicken stock cube
1/2 teaspoon paprika
1 tablespoon curry powder
2 bay leaves
1 tablespoon vinegar
1 tablespoon butter
pinch mixed herbs
2 cloves garlic, crushed
salt and pepper

Cheese Sauce:
60g butter
60g plain flour
1 1/4 cups milk
1 cup sour cream
salt and pepper
125g grated matured cheese
pinch nutmeg
1 tablespoon chopped mint

Tuna Sauce: Melt butter in a saucepan over a medium gas flame and lightly fry onions, garlic, ginger and cinnamon. Add crumbled stock cube, paprika, curry powder, bay leaves, mixed herbs, vinegar and chopped tomatoes.

Add drained tuna and heat thoroughly (adding water if necessary).

Cheese Sauce: Melt butter over a medium gas flame, stir in flour and cook 1 minute. Remove from flame and gradually stir in milk. Bring to the boil, stirring constantly. Season with salt and pepper and stir in sour cream, mint and cheese

Lasagna: Place a layer of lasagna in the base of a greased oven proof dish. Spread half the tuna sauce over the lasagna and cover with half the cheese sauce.

Top with another layer of lasagna, the remaining tuna and cheese sauces and bake in the upper half of the oven, 180ºC for 30-40 minutes.

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