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Tuna Lasagne




Source of Recipe


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List of Ingredients




9 uncooked lasagne noodles (8 oz.)
2 med. stalks celery, thinly sliced
1 med. green pepper, chopped (1 c.)
1 med. onion, chopped (1/2 c.)
1 clove garlic, chopped
1/3 c. margarine or butter
1/3 c. all purpose flour
1 t. salt
1/4 t. pepper
3 c. milk
1 can (6 1/2 oz.) tuna, drained
1/4 c. chopped pimiento
2 c. shredded cheddar or process American cheese (8 oz.)
2 T. margarine or butter, melted
1/4 c. dry bread crumbs
1/4 c. grated Parmesan cheese
1/2 t. paprika

Recipe



Cook noodles as directed on pkg.; drain.
Cook and stir celery, green pepper, onion
and garlic in 1/3 c. margarine in 3 qt.
saucepan until crisp tender. Stir in flour,
salt and pepper; remove from heat. Stir
in milk. Heat to boiling, stirring
constantly. Boil and stir 1 min. Stir in
tuna and pimiento. Layer 1/3 ea. of the
noodles, cheddar cheese and sauce in
ungreased 13x9x2" baking pan; repeat 2
times. Mix 2 T. margarine, the bread
crumbs, parmesan cheese and paprika;
sprinkle over top. Cook uncovered in 350°
oven until bubbly and light brown, 35 to
40 min. Let stand 10 min. before cutting.
Makes 8 to 10 servings.
Do Ahead Note: Before cooking, cover
and refrigerate no longer than 24 hours.
To serve, cook uncovered in 350° oven 50
to 60 min.