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

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 <

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

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Tuna and Mushroom Lasagna

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of