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Lasagna, Tuna and Mushroom (D, TNT)
Source: "The Pleasures Of Your Food Processor," by Norene Gilletz
Serves: 6 to 8

9 lasagna noodles, cooked or oven ready ones
2 cloves garlic
2 onions
1 green pepper
3 tablespoons butter or margarine
3 7-oz. tins tuna, drained and flaked
2 10-oz. tins cream of mushroom soup
Salt and pepper to taste
2 cups mozzarella cheese, grated
1/4 cup parmesan cheese grated, plus extra for the top
2 cups ricotta cheese or cottage cheese
1 or 2 eggs

In a processor, chop garlic and onions. Chop green pepper either by hand or in the processor.

Sauté the garlic, onions, and pepper in butter for 5 minutes until golden. Add tuna, soup, and seasonings. Mix well.

In a clean processor bowl, place the parmesan cheese, ricotta cheese, and 1 egg. Process until smooth. Add second egg if mixture is dry.

Arrange 3 lasagna noodles in the bottom of a greased 9"x13" baking dish. Spread with half of the tuna mixture. Add another layer of noodles. Spread ricotta cheese mixture on top. Add remaining noodles and then the remaining tuna mixture. Sprinkle with mozzarella and any other parmesan cheese you have on hand. Bake at 350°F for 40 to 45 minutes. Let sit for 5 to 10 minutes before cutting.

Poster's Notes:
This recipe is TNT from The "Pleasures Of Your Food Processor," by Norene Gilletz. I've even made it with the oven-ready lasagna noodles if I'm in a hurry and it turns out nicely. The footnote says it can be frozen although it never seems to lasts that long.

Posted by Carol Alter

Nutritional Info Per Serving: N/A