Tuna Lasagna
Dive into the irresistible flavors of this Tuna Lasagna, a comforting twist on the classic Italian dish that’s both hearty and unique. Layers of tender lasagna noodles, creamy tuna-infused tomato sauce, and a gooey blend of Parmesan and mozzarella cheeses come together to create a mouthwatering dinner that’s perfect for seafood lovers. With the rich combination of dried herbs, a touch of heavy cream, and a golden cheese topping, every bite is bursting with savory indulgence. Ready in just over an hour, it’s an excellent choice for a satisfying weeknight meal or a crowd-pleasing dish for gatherings. Serve this baked masterpiece with fresh parsley for a pop of color and freshness, and watch it become a staple in your recipe rotation. Keywords: tuna lasagna recipe, hearty seafood pasta, baked lasagna dinner, easy Italian-inspired meals.
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 3 cans (5 ounces each) Canned tuna in water
- 2 tablespoons Olive oil
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 2 cups Crushed tomatoes
- 1 cup Heavy cream
- 1 cup, grated Parmesan cheese
- 2 cups, shredded Mozzarella cheese
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Bring a large pot of salted water to a boil and cook the lasagna noodles according to the package instructions until al dente. Drain and set aside, separating each noodle to prevent sticking.
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet over medium heat, heat the olive oil. Add the diced onion and cook for 4-5 minutes until softened, then stir in the minced garlic and cook for another minute.
Drain the canned tuna and add it to the skillet, breaking it into small chunks with a spatula. Stir in the crushed tomatoes, heavy cream, oregano, basil, salt, and pepper. Simmer the mixture for 5-7 minutes, stirring occasionally.
Spread a thin layer of the tuna sauce on the bottom of the greased baking dish. Lay down 3 lasagna noodles over the sauce.
Spread a layer of the tuna sauce over the noodles, followed by a sprinkle of Parmesan and mozzarella cheese. Repeat the layering process (noodles, tuna sauce, cheeses) until all ingredients are used, finishing the top layer with extra mozzarella cheese.
Cover the lasagna with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese on top is bubbly and golden brown.
Remove from the oven and let the lasagna cool for 10 minutes. Sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
5196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 97.8 g | 489% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 610 mg | 203% | |
| Sodium | 5685 mg | 247% | |
| Total Carbohydrate | 559.8 g | 204% | |
| Dietary Fiber | 33.3 g | 119% | |
| Total Sugars | 49.3 g | ||
| Protein | 285.5 g | 571% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 2799 mg | 215% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 3847 mg | 82% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
