Tuna Lasagna

Total Time Prep: 15 min. Bake: 25 min. + standing
Yield 8 servings
Test Kitchen Approved
Combine canned tuna with noodles, cottage cheese and sliced mozzarella to make a tidy tuna lasagna. Think of it as an easy, slightly fancier tuna casserole.

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
  • Torn fresh oregano leaves or herb of choice, optional

Directions

  1. Preheat oven to350°. Place cottage cheese in a bowl of a food processor fitted with a blade attachment; process until smooth and set aside. In a large saucepan, cook and stir 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 3 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, until bubbly, 25-30 minutes. Let stand for 10-15 minutes before serving. If desired, sprinkle with torn fresh oregano leaves, additional Parmesan cheese and additional pepper.

Nutrition Facts

1 piece: 361 calories, 13g fat (8g saturated fat), 51mg cholesterol, 909mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 30g protein.

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
Recipe Creator

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