| Ingredients
Curry
Tuna Mixture
1
potato, grated
1
carrot, grated
3
celery stalks, finely chopped
2
tsp cracked pepper
½
tsp curry powder
¾
cup grated cheddar cheese
2
cans (425 g each) tuna, flaked
6
tblsp tomato paste
2
eggs
salt
9
sheets pre-cooked lasagna sheets
Curry
Sauce
2
tblsp butter
4
tblsp plain flour
3
cups milk
½
cup grated cheddar cheese
½
tsp curry powder
|
Method
Combine all the ingredients for the curry tuna mixture
in a large bowl.
To make the curry sauce, place the butter in a microwave
bowl and heat on High (covered) for 1 minute. Add the flour and curry powder,
mixing well. Add the milk gradually, stirring continually. Cook (uncovered)
on High for 2 minutes, remove from the oven, and stir well (a small hand-held
whisk is ideal for the task). Return the sauce to the microwave oven and
cook for a further 2 minutes on High. Add the grated cheese and cook for
another minute, or until the sauce is thick and creamy.
Lightly grease a shallow ovenproof dish and spoon a little
of the sauce over the base. Top with three lasagna sheets, then a third
of the curry tuna mixture. Repeat the layers, finishing with a layer of
curry tuna mixture, then sauce. Sprinkle extra grated cheddar cheese over
the top and bake in a Moderate oven (180° C - 350° F) for 45 minutes. |
