Baked Tuna Lasagna Rolls | Picture the Recipe (2024)

If there’s one canned food I really love, it’s Tuna! I can eat it straight out of the can, smother it with some mayo and green onion and make a tuna salad sandwich or turn it into one of my favorite dishes- tuna noodle casserole. But I didn’t want to just post an average tuna noodle casserole on my blog here, so I had to think of a way of jazzing it up a bit. That’s when I thought of making Baked Tuna Lasagna Rolls, inspired by my Lasagna Rolls recipe I posted earlier.

This dish has all the comforting flavors of a cheesy tuna noodle casserole, but with the sophisticated appearance of a lasagna roll. It’s a great dish for a dinner party too!

Tuna Lasagna Rolls

Ingredients:
2 (5oz) cans of Tuna
1 tbsp olive oil
1/2 onion, finely diced
3-4 cloves of garlic, minced
1/4 green bell pepper, finely diced
1 stick of celery finely chopped
1/4 cup of cream
3 tbsp butter
2 tbsp flour
2 cups milk
2 cup cheese (I used Italian 5 cheese mix, but any kind will do)
6 lasagna sheets
Handful of finely chopped fresh parsley
Red Pepper flakes
Salt & pepper to taste

Method:
– Start by heating a tablespoon or so of olive oil in a deep skillet/pan.
– Toss in the finely diced onion and sautee them for a while until they turn soft and translucent.
– Add the minced garlic and sautee for a few more minutes.
– Then add the finely diced green pepper and celery to the mix and stir well.
– Then drain two cans of tuna and add the fish to the mix. Season with salt & pepper (be generous with the black pepper) and break up the tuna into small pieces.
– After sauteing the tuna for a bit, add the cream, stir it in and turn off the heat. Transfer the tuna mix to a bowl.
– In the same pan, we’re going to make our cheese white sauce. Start by melting the butter in the pan.
– Add the flour to the melted butter and mix well, so that there are no lumps.
– Then slowly pour a cup of milk, while stirring continuously to prevent any lumps. Then add the second cup of milk and let the sauce slowly thicken and come to a boil.
– Season it with salt and pepper.
– Once the sauce has thickened slightly and come to a boil, turn off the heat and add a cup of cheese (I used Italian 5 cheese mix) and stir well, until all the cheese melts into the sauce.
– Boil the lasagna sheets according to the intructions on the pack. Once they’re boiled. Lay them on some wax/parchment paper while you assemble them.
– Divide the tuna mix on each of the lasagna sheets and spread it out well.
– Top it will some cheese and roll the sheets keeping the seam down.
– Laddle a few spoons of the cheese white sauce in the bottom of a casserole/ lasagna dish and place the tuna filled rolls over the sauce.
– Pour the rest of the white sauce over the tuna rolls and garnish with finely chopped fresh parsley, the remaining cheese and some red pepper flakes (optional).
– Bake the lasagna rolls at 375F for 15-20 minutes until the cheese is bubbly. Broil it for an additional 3-5 minutes until the cheese browns a little on top.
– Serve hot with a sprig of fresh parsley for garnish.