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Cheesy Tuna Lasagna

Total Time

Prep: 15 min. Bake: 25 min. + standing

Makes

6-8 servings

This wonderful casserole was added to my recipe collection many years ago. The tuna and three-cheese blend wins over doubters who say they aren't fond of fish.—Virginia Ferris, Lyons, Michigan

Ingredients

  • 1 medium onion, chopped
  • 2 tablespoons butter
  • 1 can (12 ounces) tuna, drained and flaked
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup 2% milk
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 9 lasagna noodles, cooked and drained
  • 1-1/2 cups 4% cottage cheese
  • 8 ounces sliced part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Directions

  1. In a large saucepan, saute onion in butter until tender. Stir in the tuna, soup, milk, garlic salt, oregano and pepper until combined. Spread 3/4 cupful into a greased 11x7-in. baking dish.
  2. Layer with 3 noodles (trimming if necessary), 3/4 cup tuna mixture, half of the cottage cheese and a third of the mozzarella cheese. Repeat layers. Top with remaining noodles, tuna mixture and mozzarella cheese. Sprinkle with Parmesan cheese.
  3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving.

Nutrition Facts

1 piece: 361 calories, 13g fat (8g saturated fat), 51mg cholesterol, 909mg sodium, 29g carbohydrate (5g sugars, 2g fiber), 30g protein.

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