Tuna and Mushroom Lasagna

Name: Tuna and Mushroom Lasagna
Yield: Yield: 8 servings.
Ingredients: 9 lasagna noodles (packaged or Homemade Pasta); 1 or 2 eggs; 3 cans (6 oz/170 g each) tuna, drained and flaked; 2 Tbsp margarine or oil; 2 Tbsp margarine or oil; 1 green or red bell pepper, cut in chunks; 1 green or red bell pepper, cut in chunks; 2 medium onions, quartered; 2 cloves garlic; 9 lasagna noodles (packaged or Homemade Pasta); 2 cups ricotta or cottage cheese (light or regular); 2 cups ricotta or cottage cheese (light or regular); ¼ cup grated Parmesan cheese; 8 oz (250 g) chilled mozzarella cheese (low-fat or regular) (2 cups grated); salt and freshly ground black pepper to taste; salt and freshly ground black pepper to taste; 2 cans (10 oz/284 g each) condensed mushroom soup (or double recipe of Béchamel Sauce); 2 cans (10 oz/284 g each) condensed mushroom soup (or double recipe of Béchamel Sauce)

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

To reduce the sodium, make Béchamel (White) Sauce instead of using canned mushroom soup. See low-sodium variation.

Ingredients

9 lasagna noodles (packaged or Homemade Pasta)
2 cloves garlic
2 <

Fish course
Pescatarian

Method

For machines with nested bowls.

Cook noodles according to package directions. Drain well. Fresh pasta does not require cooking.

Steel Blade: Drop garlic through feed tube while machine is running; process until minced. Add onions and bell pepper. Process with quick on/off pulses, until coarsely chopped. Sauté garlic, onions and pepp