Unique Tuna Lasagna Casserole
Delightfully creamy and irresistibly hearty, this Unique Tuna Lasagna Casserole puts a fresh twist on a classic comfort food favorite. Layered with tender lasagna noodles, a rich homemade béchamel sauce, and a flavorful blend of flaky tuna, garlicky spinach, and gooey mozzarella cheese, this dish is as satisfying as it is easy to prepare. Perfect for weeknight dinners or family gatherings, this casserole is elevated with the addition of Italian seasoning and Parmesan cheese, delivering a comforting yet refined depth of flavor. With just 20 minutes of prep time and simple pantry staples like canned tuna and frozen spinach, this recipe proves you can create an elegant, crowd-pleasing meal with minimal effort. Serve it with a crisp green salad or garlic bread for a dinner that’s sure to impress!
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Recipe Information
Ingredients
- 9 sheets Lasagna noodles
- 12 oz Canned tuna, drained
- 4 tbsp Butter
- 4 tbsp All-purpose flour
- 4 cups Milk
- 1 cup Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 2 cloves Garlic, minced
- 10 oz Frozen spinach, thawed and squeezed dry
- 1 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package instructions. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk for 2-3 minutes to form a roux.
Gradually add the milk to the roux, whisking constantly to avoid lumps. Cook until the sauce thickens, about 5-7 minutes.
Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Remove the béchamel sauce from the heat.
In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Stir in the spinach and cook for another 2-3 minutes. Remove from heat.
In a large mixing bowl, combine the drained tuna, spinach mixture, and half of the shredded mozzarella cheese. Mix well.
Spread a thin layer of béchamel sauce at the bottom of a 9x13-inch baking dish.
Place 3 lasagna noodles on top of the sauce. Spread one-third of the tuna-spinach mixture over the noodles and drizzle with more béchamel sauce. Repeat the layers twice, ending with a layer of béchamel sauce on top.
Sprinkle the remaining shredded mozzarella cheese over the top layer.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is golden and bubbly.
Allow the lasagna to rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
758 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 92 mg | 31% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 78.5 g | 29% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 10.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 693 mg | 53% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 775 mg | 16% | |
*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.
