Use left-over bread to create the crunchy topping of this creamy tuna lasagne.

Prep Time : 0:30 | Cook Time : 0:50 | Total Time : 1:20 | Serving : 4 person.

Ingredients

• 375g packet fresh lasagne sheets

• 425g can tuna in springwater, drained, flaked

• 1 cup frozen peas

• 1 tablespoon lemon juice

Creamy white sauce

• 80g butter

• 1/3 cup plain flour

• 1 litre milk

• 1 cup grated cheddar

• 1/2 cup grated parmesan

Crunchy garlic crumb

• 3 slices white bread, crusts removed, chopped

• 30g butter, melted

• 2 garlic cloves, crushed

• 1/4 cup grated parmesan

• 2 tablespoons roughly chopped fresh flat-leaf parsley leaves

Method

• Step 1

  Preheat oven to 180°C/160°C fan-forced. Place the lasagne sheets on a microwave- safe plate (see note). Microwave on HIGH (100%) for 1 minute. Combine tuna, peas and lemon juice in a bowl. Set aside.

• Step 2

  Make Creamy white sauce: Melt butter in a saucepan over medium-high heat. Add flour. Cook, stirring, for 2 minutes or until mixture is bubbling. Gradually stir in milk. Cook, stirring, for 5 minutes or until sauce thickens. Remove from heat. Stir in cheddar and parmesan. Season with salt and pepper.

• Step 3

  Lightly grease a 6 cup-capacity ovenproof dish. Place 2 lasagne sheets over the base of prepared dish, trimming to fit. Spoon 1/4 of the white sauce over sheets, spreading with the back of spoon. Top with 1/3 of the tuna mixture. Repeat layers twice more, finishing with remaining lasagne sheets and white sauce. Cover with baking paper, then foil. Bake for 25 minutes or until heated through.

• Step 4

  Meanwhile, make Crunchy garlic crumb: Combine all ingredients in a bowl. 5 Remove foil and paper from lasagne. Sprinkle with crumb mixture. Bake for 10 to 15 minutes or until golden. Stand for 5 minutes. Serve.