Tuna Lasagne

Ingredients

• 1.45 millilitre oil, for tomato sauce
• 2.2 onions, sliced; for tomato sauce
• 3.3 garlic, crushed; for tomato sauce
• 4.2.5 millilitre mustard powder, for tomato sauce
• 5.2.5 millilitre black pepper, for tomato sauce
• 6.5 millilitre paprika, for tomato sauce
• 7.sugar, 2–3 tablespoons depending on acidity of tomatoes; for tomato sauce
• 8.10 millilitre salt, for tomato sauce
• 9.30 millilitre tomato paste, mixed into ¾ cup stock; or if kosher mix paste into water
• 10.2.5 millilitre Maggi Fondor, for tomato sauce
• 11.2 kilogram ripe tomatoes, skinned, deseeded and sliced; OR 4 tins (410g) canned tomatoes with juice plus 4 fresh tomatoes
• 12.5 millilitre dried basil, for tomato sauce
• 13.5 millilitre dried oregano, Origanum = South African spelling of oregano
• 14.1 onion, finely chopped; for cheese sauce
• 15.56 gram butter, for cheese sauce
• 16.42 gram flour, for cheese sauce
• 17.2 millilitre salt, for cheese sauce
• 18.white pepper, for cheese sauce
• 19.500 millilitre milk, warmed; for cheese sauce
• 20.250 millilitre cheddar cheese, grated; for cheese sauce
• 21.2 egg yolks, beaten; for cheese sauce
• 22.1 onion, finely chopped; for tuna mixture
• 23.butter, for frying onion in tuna mixture
• 24.400 gram canned tuna, drained
• 25.425 gram condensed mushroom soup, undiluted
• 26.500 gram green lasagne noodles (lasagne verdi), Barillo Tagliatelle Verdi recommended; cooked 1–2 minutes at a time in salted boiling water with oil; drained flat on a cloth
• 27.cheddar cheese, generous amount; for topping
• 28.Parmesan cheese, for topping

Method

1. 1.BASIC TOMATO SAUCE: Fry the onion and garlic in oil for a few minutes. Add all ingredients EXCEPT the tomatoes, basil and origanum. Simmer for a while. Now add the tomatoes, basil and origanum and cook gently for 30–40 minutes. Puree. Freeze in quantities of 10 tablespoons or set aside to use.
2. 2.CHEESE SAUCE: Fry the chopped onion in the melted butter until soft. Stir in the flour and seasonings and cook for a few minutes. Add the warmed milk off heat. Put back on heat and cook, stirring all the time, until thickened and quite smooth. Add the grated cheese and stir until melted. Add a little of the hot sauce to the beaten egg yolks, then return to the pot, mix through and cook a further 10 minutes, stirring all the time. Set aside.
3. 3.TUNA MIXTURE: Fry the chopped onion in butter until soft. Add the drained tuna fish and the mushroom soup. Heat through and add enough of the tomato sauce to make a loose mixture. Set aside.
4. 4.NOODLES: Add salt and oil to a large pot of boiling water. When boiling briskly, add noodles, only 3–4 at a time. Cook 1–2 minutes. Remove with a slotted spoon and lay flat on a cloth. Repeat as many times as needed.
5. 5.TO ASSEMBLE: Grease a large oblong dish (24 cm × 36 cm × 4 cm). Put down a layer of cooked noodles. Top with a layer of tuna mixture. Spread with a layer of cheese sauce. Repeat until all ingredients are used up — usually sufficient for two layers.
6. 6.Top VERY GENEROUSLY with grated cheddar cheese and a sprinkling of Parmesan. Bake at 325°F (160°C) for 30–40 minutes.

Notes

• LASAGNE TASTES NICER IF MADE THE DAY BEFORE OR EARLY IN THE MORNING FOR THE EVENING MEAL. IT ALSO FREEZES WELL. REHEAT TO SERVE.
• ALTERNATE TOPPING (optional — very rich): Mix together 250g cream or ricotta cheese, 1 cup grated cheddar, ¼ cup Parmesan, enough milk to make a spreading consistency.
• The Basic Tomato Sauce is versatile — card note: 'This sauce freezes well, use for all Italian dishes.' Freeze in quantities of 10 tablespoons.
• Origanum = South African/British spelling of oregano.
• If kosher, substitute water for beef or chicken stock in the tomato sauce.