Cruga Biltong shop and online store stocks a wide range of South African seaonings and spices. We regularly post blogs on bringing a gourmet taste to basic recipes with our range of seasonings and condiments. Make a delicious tuna lasagne using Ina Paarman's seasonings bought from Cruga Biltong.
Ingredients for a tuna lasagne
lasagne sheets – enough to make three layers
2 x 170 g tins tuna in oil or brine
1 medium onion, chopped
1 T (15 ml) lemon juice
Tomato & Basil Pasta Sauce (Dolmino)
Ina Paarman's Lemon & Back Pepper Seasoning
4 T Tomato Pesto
4 T (60 ml) Sauce Flour (Carr’s)
4 T (60 ml) cold water
2½ cups (625 ml) milk
½ cup (125 ml) grated full flavour cheese
¼ cup (60 ml) grated cheddar
¼ cup (60 ml) fresh breadcrumbs
2 T (30 ml) melted butter or olive oil
Soak the lasagne sheets for 2-3 minutes in hot tap water to improve the tenderness of the pasta and reduce the baking time. Sauté the onion in the oil from the can of tuna or use your regular cooking oil. Add the tuna, pasta sauce and lemon juice. Season to taste and stir in tomato pesto.
Mix the white sauce flour with the cold water, put saucepan on the hop and stir in the milk - stir until thickened. Add ½ cup of grated cheese.
Use a 30 x 24cm size ovenproof dish and butter it lightly. Preheat the oven to 180°C.
Spread ¼ of the tuna sauce into the dish. Layer with pasta sheets. Add another ¼ of tuna sauce. Spread ⅓ of the cheese sauce over. Repeat layering twice more and end with a layer of cheese sauce. Mix the ¼ cup of grated cheese with the breadcrumbs and butter or oil. Sprinkle over the top. Bake for ± 45 minutes. Serve with a tossed salad.
As a starter to your main meal, pour Wellington's sweet chilli sauce from Cruga Biltong over the contents of a tub of smooth cream cheese and serve with cracks, crisps or bread.