I made this lasagna to use up the ingredients I had and to avoid food waste, but it was so good that I will definitely be making it again! To remind myself and in case any of you guys want to have a go, this is how I did it:
- Tomato sauce
- White sauce (you will need to judge the quantities you need of these sauces)
- 1-2 tins of tuna
- Dried lasagna sheets (you can substitute for fresh ones, I’m not sure how this would impact on the cooking time though)
- Several large runner beans chopped into pieces
- A quarter to half a kohlrabi – sliced
- Grated cheese
- A small spoonful of horseradish sauce
- Grease a baking dish the right size for your lasagna (I used a glass dish).
- Mix the tuna, horseradish sauce and chopped runner beans together with the tomato sauce
- Put a sheet of lasagna at the bottom of the dish
- Put a layer of tuna and tomato sauce on top of the lasagna sheet
- Next add a layer of thinly sliced kohlrabi (if you don’t have kohlrabi to slice up you can replace it with whatever you like e.g. squash, turnip or aubergine…)
- Next add a layer of white sauce
- Optional: grate over some cheese
- Add another layer of lasagna and repeat until you have run out of space.
- Finish off with a layer of lasagna topped with white sauce and then cover with grated cheese
- Bake in the oven for one hour at 180 degrees C. Keep an eye on it as you may want to turn the heat down a little and/ or cover the lasagna after around half an hour to prevent it from burning. You could probably also cook it for a shorter time if you are in a hurry.
Once ready serve hot and enjoy! I added some peas on the side (after the picture was taken), but any vegetables or salad on the side would work perfectly.