Etta's Quick Tuna Lasagne

Ingredients

• 1.2 onions, chopped
• 2.2 garlic, crushed
• 3.butter or oil, a little; for frying
• 4.425 gram condensed tomato soup, undiluted
• 5.400 gram canned tuna, undrained
• 6.salt and black pepper, to taste
• 7.5 millilitre dried oregano, origanum = South African spelling of oregano
• 8.500 gram chunky cottage cheese
• 9.250 millilitre cream, mixed with cottage cheese
• 10.250 millilitre cheddar cheese, grated; for topping
• 11.green lasagne noodles (lasagne verdi), cooked 1–2 pieces at a time; 1–2 minutes; drained flat on a cloth

Method

1. 1.Sauté the onions and garlic in some butter. Add the tomato soup, undrained tuna, salt, pepper and origanum. Simmer about 15 minutes. While sauce is simmering, break up the tuna with a fork. Taste and adjust seasonings. Set aside.
2. 2.Mix the chunky cottage cheese with the cream. Set aside.
3. 3.Cook lasagne — only 3–4 pieces at a time, for 1–2 minutes. Remove with a slotted spoon and lay flat on a cloth. Repeat as many times as needed.
4. 4.Grease a rectangular dish. Lay down a very thin layer of tomato-tuna sauce. Line the bottom of the dish with a layer of lasagne. Spread over some tomato sauce. Top with a layer of cottage cheese and cream.
5. 5.Repeat layers of lasagne, tomato-tuna sauce and cottage cheese until dish is full.
6. 6.Top generously with grated cheddar cheese. Bake at 180°C (350°F) for 25 minutes.

Notes

• A simpler, quicker alternative to the more elaborate Tuna Lasagne — no homemade cheese sauce required.
• Tuna is added undrained — the liquid enriches the sauce.