Lasagna with vegetables and tuna

Submitted by enr on 01 Aug 2009
1 carrot
1 tomato
pepper 1
1 bunch spring onions or 2 heads old
4 cloves garlic
125 ml cooking cream
300 g grated cheese
500 g sheet for lasagna
600 g canned tuna
1 cube mushroom broth
yolks 2
3 tbsp flour
2 tbsp yogurt
sunflower oil
Lasagna with vegetables and tuna
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Fish poured from cans in a pan. Fry gently, then add the chopped onion and crushed garlic. Add salt to taste and stir. After 2-3 minutes add planed carrot, chopped tomato and pepper. Sprinkle with parsley and mix well. Once the vegetables are cooked and remove from fire. In a greased baking dish arrange order of 1 sheet for lasagna. On each of them put the sauce with fish and vegetables. Then arrange other cup and put on them by the grated cheese. Alternating do so until the peel and the completion of lasagna necessarily crust. In a separate vessel heating water after hot enough dissolve bouillon, add the remaining parsley. Fry the flour, then add to it part of the mushroom broth, and the rest mixed with egg yolks, yogurt, cooking cream. Once you begin to posgastyava sauce, add the mixture of egg yolks, milk and cream. Stirring constantly. Once the sauce is ready with him and with the help of a ladle pour plenty lasagna to soften the peel. Top sprinkle with remaining cheese. Bake in preheated oven until brownish.
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01 Aug 2009


Rossi, a great offer for lasagna. I think that is very light and suitable for the summer.

Thanks, Eli :)