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TUNA LASAGNA ROLLS

Ingredients:

2 (180 g each) can tuna in vegetable oil, drained
1 (350 g) bottle tomato–based pasta sauce
1 (50 g) pack basil, use tender leaves only
2 tsp Italian seasoning
1/2 tsp iodized fine salt
1/4 tsp pepper
1 (235 g) pc MAGNOLIA CHEEZEE SPREAD MILKY WHITE
1 (110 mL) pc MAGNOLIA ALL PURPOSE CREAM
1 (250 g) pack instant lasagna sheets, soaked in hot water for 20 minutes

Procedure:

  1. In a pan, combine tuna, tomato sauce, basil, Italian seasoning, salt, and pepper. Simmer for 5 minutes. Set aside.
  2. In a bowl, combine cheese spread and cream. Set aside.
  3. To assemble, spread 1/4 cup cheese mixture in a 9x13x2 inch casserole.
  4. Spread tuna mixture on each lasagna sheet and then roll up. Place in the casserole. Add remaining cheese sauce on top. Cover with foil.
  5. Bake in a preheated oven set to 180oC (356oF) for 35 minutes. Remove cover and bake for another 10 minutes.

 

Makes 6 servings.

(Yield: 12 pc/2 pc per serving)

 

Tip/s:

  • 3 sets containing 4 pc lasagna rolls can be prepared if using tin foil containers (7.5x 5.5x1

inch).

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