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  • Foodie Nation

Tuna Lasagna Recipe

Yield – 6 to 8 Servings.


Onion – 1 cup (diced)

Garlic – 2 tbsp (minced)

Dried Basil – 2 tsp

Salt – ½ tsp

Brown Sugar – 1 ½ tsp

Cayenne Pepper – ½ tsp

Canned Tuna (Chunks in Oil) – 4 tins (424g)

Whole/Crushed Tomatoes – 28 oz.

Water – ¼ cup

Unsalted Butter – 1 tbsp

Mozzarella – 2 cups (grated)

Parmesan – 1 cup (grated)

Mayonnaise – 2 cups

White Pepper – 2 tsp

No Boil Paste – 12 to 16 sheets

Mild Cheddar Cheese – 2 cups (grated)


Heat a medium sized saucepan over medium heat.

Once heated, add your onion and garlic and allow to cook until onions are translucent (about 2 minutes).

Add your basil, salt, brown sugar & cayenne pepper and allow to cook for 2 minutes.

Drain off excess oil from your tuna and add to your saucepan, mixing until fully incorporated.

Add your tomatoes, cover and allow to cook (about 3 minutes).

Add your water, cover and allow to cook for 25 minutes over low heat.

Stir in your butter and taste for salt.

Set aside.

In a bowl, mix mozzarella, parmesan, mayonnaise & white pepper.

Preheat your oven to 375F.

To assemble your lesagne, start by adding some of your tuna mixture to an ungreased casserole dish.

Cover with pasta before topping with cheese mixture.

Add another layer of tuna mixture and repeat this process 2 to 3 more time before topping with a layer of pasta covered in mild cheddar cheese.

Place in your oven and bake for 35 minutes.

Turn on your broiler to brown the top layer of cheese to your desired doneness.

Remove from oven and place on a wire rack to cool before slicing (about 20 minutes).



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