YOU WILL NEED:

1 box no-boil lasagna sheets

TUNA SAUCE:

2 cans solid white tuna in oil
1 medium onion, chopped
½ tsp. seasoned salt
16 oz. Tomato & Basil Pasta Sauce, jarred or homemade
1 tbsp. lemon juice
1 tsp. sugar
Lemon pepper, to taste
4 tbsp. tomato paste

ALSO FOR LASAGNA ASSEMBLY:

16 oz. Alfredo sauce, jarred or homemade
8 oz. Small curd cottage cheese
¼ cup grated cheddar cheese
¼ cup fresh breadcrumbs
2 tbsp. melted butter or olive oil

METHOD: To calculate exactly how many sheets of lasagna you need, fit one layer of sheets in the dish, multiply by three for the three layers and you will know how many to soak. Soak the lasagna sheets, in batches, for 2-3 minutes in hot tap water. This improves the tenderness of the pasta and reduces the baking time. Spread sheets out on baking paper.

Drain the oil from the tuna into a frying pan (the oil is full of flavor!) and saute the onion until soft and beginning to brown. Add the tuna, Pasta Sauce, lemon juice, season salt and sugar. Season to taste with lemon pepper and stir in Tomato paste. Set aside.

Heat the Alfredo sauce.

TO ASSEMBLE: Use a 9×13 ovenproof dish and butter it lightly. Adjust the oven rack to the middle position.

Preheat the oven to 350°F.

Spread ¼ of the tuna sauce into the dish. Layer with pasta sheets. Add another ¼ of tuna sauce. Dot teaspoonfuls of cottage cheese here and there (use 1/3). Spread 1/3 of the Alfredo sauce over. Repeat layering twice more. Mix the ¼ cup of grated cheese with the breadcrumbs and butter or oil. Sprinkle over the top.

Bake 45 minutes.

Serve with a tossed salad.

Submitted by: Tony Botz