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Spinach and Tuna Lasagne



4 portion(s)

Spinach and Tuna Mornay

  • 2 slices stale bread
  • 100 g Tasty cheese, cut into 2cm cubes
  • 1 clove garlic, peeled
  • 1 onion, peeled and halved
  • 50 g Butter
  • 50 g plain flour
  • 500 g Milk
  • 1 tablespoon Vegetable stock paste
  • 160 g spinach leaves, fresh
  • 425 g canned tuna in spring water, drained
  • 40 g lemon juice, (juice of one lemon)

Bechamel Sauce topping

  • 250 g Milk
  • 15 g Butter
  • 25 g plain flour
  • 1 pinch salt
  • 1 pinch Nutmeg

Fresh Lasagna Sheets

  • 300 g plain flour
  • 3 eggs
  • 1 tablespoon olive oil

Recipe's preparation

    Make the Mornay
  1. Tear the bread into smaller pieces and turn to crumbs by crumbing for 5 seconds on speed 8. Set aside.

    Add the cubes of cheese to the TM bowl and grate for 10 seconds on speed 8. Set aside.

    Add the clove of garlic to the TM bowl and chop for 3 seconds on speed 7. Add the onion and chop for 3 seconds on speed 5. Add butter and saute for 5 minutes / 100° / speed 1.

  2. Add the flour, milk and veggie stock paste and cook for 7 minutes / 90° / reverse / speed 4.

    Now with the blades turning on reverse / speed 2 add the spinach, tuna and lemon juice and HALF of the reserved grated cheese through the hole in the lid over a 2 minute period until gently combined. Pour the mornay into ThermoServer while you make the bechamel sauce.

  3. Make the Bechamel Sauce topping
  4. Give the TM bowl a quick rinse but don't worry about making it immaculately clean. Add all the bechamel ingredients into the TM bowl and cook for 5 minutes & 30 seconds / 90° / speed 4. Set aside.

  5. Make Lasagna Sheets
  6. Follow instructions for making the pasta dough in the cookbook that came with your Thermomix.

    Using a pasta maker (I have a manual one and find it so therapeutic to turn the handle. ha!) Start with number one (using a small piece of dough) and continue folding the dough into thirds and turning the number up one knotch at a time going all the way to the thinnest setting possible - for me that's number 7). 

  7. Assembling the Lasagne
  8. Preheat the oven to 200°.

    Grease your lasagne dish with butter or oil and line the base with one layer of lasagne sheets. Spread one third of the mornay sauce over the lasagne.

    Repeat the layers another two times, finishing with a layer of lasagne sheets.

    Pour the bechamel topping sauce over the top and sprinkle with bread crumbs and the remainder of the grated cheese. 

    Cover with alfoil and cook for 20 minutes in preheated oven. Remove alfoil and continue cooking for another 20 minutes or until the top is golden and crunchie. Enjoy with homemade garlic bread and a salad.


Accessories you need

  • Spatula TM31
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  • Measuring cup
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I don't always make my own lasagne sheets but when I am trying to save money, I will spend the time to make them myself. So cheap especially when you get free eggs from your mum's chooks! Feel free to buy lasagne sheets ready made to save you time.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • This was to die for! I used

    Submitted by Hello2jen on 7. May 2016 - 13:16.

    This was to die for! I used fresh lasagne sheets that I bought. I doubled the bechamel topping which was perfect. Great recipe, thanks! Would serve 6 easily.

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  • I've made this twice, first

    Submitted by Ali-Cat on 19. January 2016 - 05:21.

    I've made this twice, first time was with English spinach and second time was with baby spinach.  I think it turned out better with the baby spinach or maybe because I was better practiced at it.  This time around I assembled the lasagne as the bechemel sauce was cooking and found I had it perfectly timed!  I felt so efficient!  This will be a regular for us.  Thanks for the recipe!

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  • This was very tasty thank

    Submitted by Jen_Cousens on 6. October 2015 - 18:58.

    This was very tasty thank you. Next time I'm going to double the bechamel sauce. I think a nice alternative would be salmon & dill also.

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  • Like all lasagnes this tastes

    Submitted by Tamsindk on 4. September 2015 - 19:11.

    Like all lasagnes this tastes even better after it had been in the fridge overnight. I cheated and used Lasange sheets. Would definetly make it again. 

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  • Spinach and Tuna Lasagne - Another winner Carola!...

    Submitted by Leaps on 7. August 2015 - 08:40.

    Spinach and Tuna Lasagne - Another winner Carola! Delicious! I didn't use the lemon juice as that would have been a deal breaker for my 8yo. I did use instant lasagne sheets with good results. Five stars! Thanks for sharing!

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