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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 (12 ounces) 4% cottage cheese
8 ounces sliced part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
METHOD:
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 11-in. x 7-in. baking dish.
Layer with three 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.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving. Yield: 6-8 servings.