Best Sicilian Style Tuna Lasagne Recipes

CHEESY TUNA LASAGNA

Cheesy Tuna Lasagna image

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

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6-8 servings.

Number Of Ingredients 12

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

Steps:

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., 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., Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10-15 minutes before serving.

Nutrition Facts : Calories 361 calories, Fat 13g fat (8g saturated fat), Cholesterol 51mg cholesterol, Sodium 909mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 30g protein.

LASAGNA SICILIANA

Lasagna Siciliana image

Provided by Food Network

Categories main-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

1 tablespoon unsalted butter, melted
1 quart ricotta sopraffina or any whole-milk ricotta
1 large egg
1 bunch fresh flat-leaf parsley, finely chopped, plus extra for garnish
Kosher salt and black pepper
1 quart long-simmered tomato sauce, such as Broders' Sugo Betti, plus extra for serving
2 pounds fresh pasta sheets, such as Broders' Fresh Pasta Sheets (about twelve 10-by-6-inch sheets)
1 pound low-moisture whole-milk mozzarella, shredded
8 ounces Grana Padano or Parmigiano-Reggiano, grated
1 pound bulk hot or mild Italian sausage, cooked, chilled and chopped in the food processor

Steps:

Preheat the oven to 375 degrees F. Grease a 9-by-13-inch glass baking dish with the melted butter.
Place the ricotta, egg, parsley, 2 teaspoons salt and 1 teaspoon pepper in a large bowl and mix thoroughly.
Assemble the lasagna by evenly spreading 1/4 cup of the tomato sauce on the bottom of the prepared baking dish. Cover the sauce with some of the raw pasta sheets, cutting and piecing together the pasta as necessary to fit the dish (see Cook's Note).
Spread 3/4 cup of the ricotta mixture evenly over the pasta using an offset spatula or your desired utensil. Make sure to get the ricotta to the edges and corners of the dish. Pour 1/2 cup of the tomato sauce onto the ricotta and spread evenly.
Sprinkle 1 lightly filled (not packed) cup of the mozzarella over the top, followed by a light handful of Grana Padano and roughly one-fifth of the cooked and chopped sausage. Repeat 4 more times, starting with the pasta.
For the sixth and final layer, begin by laying your pasta, then spread the remaining sauce on top. Sprinkle the remaining mozzarella over the sauce. Cover the dish well with aluminum foil to trap in moisture and help the raw pasta cook.
Bake, covered, for 30 minutes, then uncover the lasagna and cook until the lasagna has crisped and browned to your liking, 15 to 30 minutes more. Serve with extra warmed tomato sauce and garnish with any remaining Grana Padano and parsley.