2 tins tuna
4 eggs, hardboiled
1 large onion
50g butter/marg
50g cornflour or plain flour
1 pint/500g milk + extra for topping
sprinkle dried mixed herbs
sprinkle dried tarragon (optional)
1 courgette (optional)
frozen spinach, about 100g
pack of lasagne sheets
mozzarella
Melt the butter/marg in a large frying pan, (if you're using tuna in sunflower oil, drain the oil into the pan and reduce the amount of butter slightly). Add the onion, courgette if using and mixed herbs and gently saute until onion is soft and transparent and courgette is soft and slightly browned.
Stir in the flour and cook gently for a minute or two, then gradually stir in the milk, heating gently and stirring until it boils and forms a smooth sauce. Add the frozen spinach and stir until it melts and is dispersed through the sauce. Then stir in the tuna and chopped eggs and remove from the heat.
In a baking dish put a layer of the sauce, followed by a layer of lasagne. Repeat until you are left with about half a cup of sauce, ending with a layer of lasagne. Mix in about half a cup of extra milk and heat to thicken it slightly, then pour over the top of the lasagne and top with torn mozzarella pieces.
Bake in 190 degree oven for around half an hour, until top is golden and lasagne is cooked - if it's burning, cover the top with foil and reduce the heat.
