TUNA LASAGNE

TUNA LASAGNE
Filling:
30 g butter
1 large onion, finely chopped
2 cloves garlic
410 g tin of tomato soup
2 cans tuna, drained and flaked
10 ml sugar
salt and pepper to taste
125 ml water

Melt butter in saucepan.
Sauté onion and minced garlic.
Add soup, water, sugar and seasoning.
Bring to the boil and simmer for 10 min.
Stir in flaked tuna.
Set aside.

Cook ribbon pasta.

Sauce:
250 g smooth cottage cheese
1 cup grated cheddar + extra for topping
1 tin Nestlé cream
2 teaspoon paprika

Beat cottage cheese, cream, paprika and cheddar together.
Grease oven proof dish.
Spoon half of cooked ribbon noodles on the base of dish.
Spoon half tuna mixture and repeat once more.
Sprinkle with extra cheese on top.
Bake 180 ºC for 30 min.
Recipe: Fahiema Majiet