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Tuna Lasagne

Prep time: 15 minutes
Cooking time: 35 minutes



  • 50g Tararua Butter
  • 4 tbs Flour
  • 450ml Milk
  • 200g Meadowfresh Grated Tasty Cheese
  • ½ Cauliflower, chopped into small florets
  • 2 x 185g Pams Tuna, drained
  • 1 bunch Chives, chopped
  • 400g Wattie’s Flavoured Tomatoes
  • 300g Budget Lasagne
  • 1 bunch of Spinach
  • Also need: salt, pepper, olive oil
View the method
  1. Heat the oven to 180ºC
  2. Roast the cauliflower instead of boiling. It can cook while the oven warms up and you make the sauce.
  3. Just drizzle a little oil over, season and roast for about 15 minutes or untilstarting to brown. Then remove from the oven.
  4. Melt the butter in a pot.
  5. Heat the milk in the microwave until warm/hot.
  6. Add the flour to the butter. Stir and slowly add the hot milk till smooth. Turn down the heat and add the cheese. When it has melted turn off. Season.
  7. Mix together the cauliflower, tuna, ½ the chives and 4 tbs of cheese sauce.
  8. Put half across the bottom of a small oven proof dish
  9. Add a layer of lasagne with half the tomatoes.
  10. Add the rest of the tuna mix.
  11. Add more lasagne and pour over rest of tomatoes.
  12. Add the remaining cheese sauce on top and bake for 35 minutes or the lasagne is cooked and the top is browned.
  13. Cook the spinach and serve with a generous amount of lasagne sprinkled with chives.

Chef's notes:

  • If you don’t want to roast the cauliflower, then boil some water and blanch the cauliflower till just soft. It needs to be a little firm. Then drain well and season.
  • Add some pitted olives and capers to the tuna mix.
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