"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Tuna Lasagna Recipe

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This recipe for Tuna Lasagna, by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Terry Matthews
Added: Friday, March 13, 2009


1 jar (15 1/2 oz) spaghetti sauce with mushrooms
1 (8 oz) can tomato sauce
1 tsp oregano
1 tbsp instant minced onion
1 garlic clove, minced
1 (6 1/2 or 7 oz) cans tuna
8 oz package lasagna noodles
8 oz creamed cottage cheese
1/2 lb mozzarella cheese, thinly sliced
grated Parmesan cheese

About one hour and 10 minutes before serving:
1. In a medium saucepan combine spaghetti sauce, tomato sauce, oregano, minced onion, garlic and tuna with oil. Bring to a boil; cover and simmer 15 min.
2. Meanwhile cook lasagna noodles in boiling salted water as label directs, adding 2 tbsp of salad oil to prevent sticking. Drain. Start heating over to 350
3. Spoon 1/3 of the tuna sauce into a shallow 2 qt casserole. Top with half of the lasagna noodles, half of cottage cheese, then half of mozzarella cheese. Spread 1/2 of remaining tuna sauce on top; cover with remaining noodles, cottage cheese and mozzarella cheese. Top with remaining tuna sauce; sprinkle with Parmesan cheese.
Bake at 350 for one hour.

Personal Notes:
Personal Notes:
We ate this so many "meatless Fridays" as kids. I still make it with hamburger, not tuna and it's a great gift for families in hard times needing a meal. Freezes well, just cook lower and longer (325 for 1 1/2 hours if frozen)




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