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Home page>Tips & recipes>Recipes>Zucchini and Tuna Lasagna
Zucchini and Tuna Lasagna
Preparation20 minutes
Cooking50 minutes

Zucchini and Tuna Lasagna


  • 6 sheets of lasagna
  • 2 zucchinis
  • 5 oz canned tuna
  • 1 lb tomato pulp
  • 1 chopped onion
  • 8 oz butter
  • 1/3 cup flour
  • 2 cups milk
  • 2 oz grated Emmental cheese
  • Salt/pepper/nutmeg


1 In a saucepan, brown the onions with a tablespoon of oil, then add the tomato pulp. Simmer for 15 minutes, then add the tuna.

2 In another saucepan, melt the butter over medium heat then whisk in the flour for 3 minutes.

3 Remove from heat, then add the milk gradually while whisking, then put back on the stove and cook until the Béchamel sauce thickens. Season with salt and nutmeg.

4 Wash and cut the zucchini into thin slices.

5 Assembly: Put tomato sauce in the miniature stockpots, then top with slices of zucchini, a lasagna sheet and Béchamel sauce. Repeat this layering, ending with Béchamel sauce and sprinkle with Emmental cheese.

6 Preheat the oven to 180°C (355°F) and bake for 35 minutes.



Tip: You can substitute salmon for the tuna.

Cristel products used for the recipe

Mini Stewpan - Cristel USA
Mini Stewpan
Castel' Pro (5 ply) Ultraply
30/11/2021 10:58:49