Tuna Lasagna With Italian Spiced White Sauce

Ingredients

Eggs and Cheese Mix

• 2 eggs
• 1/2 cup ricotta cheese
• 1/2 cup cottage cheese
• 1/4 cup evaporated milk
• 1 1/2 tablespoons flour
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• 1/2 teaspoon basil
• 1/2 teaspoon white pepper

White Sauce

• 2 teaspoons sysco chicken base
• 3/4 cup water
• 1/2 cup butter or margarine
• 1/3 cup white flour
• 2 cups fat-free half-and-half (or 1 cup fat free evaporated milk and 1 cup water)
• 1 1/2 cups parmesan cheese, fresh grated or dry parmesan cheese

• 1 (4 ounce) jar sliced pimientos, drained (optional)

Add in Ingredients

• 2 (6 ounce) cans albacore tuna, drained or

  1 (12 ounce) can albacore tuna, drained

• 12 lasagna noodles, cooked and cooled
• Pam cooking spray

Directions

1. 1

   In blender add the eggs cheese mixture in the order listed. Pulse 3 to 4 times; set aside.

2. 2

   In large pan, heat boiling water and cook lasagna noodles, drain, rinse and cool. Leave in colander.

3. 3

   Take the large pan and add all of the White Sauce ingredients in the order listed except the drained pimentos.

4. 4

   Whisk on low to medium heat, until hot and starting to thicken. Do not boil. Add in.

5. 5

   pimentos if desired. Fold in the tuna.

6. 6

   Preheat oven to 375°F.

7. 7

   Spray Pam in 9x13-inch pan.

8. 8

   Place one layer of noodles on the bottom of pan.

9. 9

   Then layer the egg/cheese mixture over noodles.

10. 10

    Layer the white sauce over the egg cheese mixture.

11. 11

    Repeat the procedure 3 times.

12. 12

    Cover pan and cook 45 minutes.

13. 13

    Let set 15 minutes.

14. 14

    Cut in portions and serve.

15. 15

    Note:.

16. 16

    Can be partially frozen, then cut in squares and frozen in freezer bags, then reheated in the microwave.

17. 17

    Serve with a tossed salad.