Lasagne - Tuna

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5 ml	olive oil
1 large	onion, peeled and finely chopped
2 cloves	garlic crushed
250 gm	punnet mushrooms sliced
200 ml	tomato purée, (or 4 large tomatoes chopped)
1/2 can	baked beans mashed
2 x 170 gm	tins tuna, drained
White sauce:
15 ml	soft margarine
150 ml	milk
125 ml	water from boiling vegetables
1 ml	salt
3 ml	mustard powder
45 ml	flour
5 ml	grated Parmesan
2 ml	nutmeg
160 gm (9 sheets)	lasagne
	Grated cheddar cheese

Heat the oil and fry the onion and garlic over medium heat until transparent.
Add the mushrooms and stir-fry for 3 minutes.
Add the tomato purée/chopped tomatoes and the baked beans. Cook until the sauce thickens.
Remove from the stove and stir in the tuna. Set aside.

For the sauce:
Melt the margarine.
Add the milk, the water, salt and mustard powder. Bring to the boil.
Mix the flour to a smooth paste with 45 ml water.
Pour a little of the boiled milk into the flour mixture and stir until smooth.
Pour the paste back into the boiled milk.
Return to the heat and stir until the sauce thickens.
Remove from hear and stir in the Parmesan and nutmeg.

To assemble:
While making the white sauce soak the lasagne sheets in boiling water.
Layer a greased 30x20 cm dish with: pasta and then tuna mixture, and white sauce. Repeat the layers about 3 times.
Sprinkle with grated cheese and bake at 200' for 20 minutes (or put in the microwave for 10 minutes) until cheese bubbles.

Recipe uploaded with Shop'NCook for iPhone.

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