This Tuna Melt Lasagna is a lighter twist on the popular tuna noodle casserole.
It’s the season of celebrations.
For this month’s Recipe Redux, we’re playing a little party game to kick off the the end of 2017, Grab a Book and Cook. Selecting cookbook recipes based on their page number—any combination of the number ‘2017’—to recreate.
Sound familiar? That’s because we’ve played this game before.
Best. Game. Ever.
Grab a Book and Cook 2017
This year’s recipe comes from Chrissy Teigan cookbook, Cravings. (That title alone tells you it’ gonna be good right?) We’re recreating the Cheesy Jalapeno Tuna Casserole with Potato Chip Topping (page 227) into a thin lasagna dish with a tuna melt style filling. Serve this dish as a main, side dish, or even an appetizer when into small (~1 inch) squares as shown here.
And, the best part is you don’t have to skip the potato chip topping. The chips used in this recipe are actually made from cottage cheese. That’s right, these Cottage Cheese Crisps can replace potato chips in baked dishes too. Wait, it gets better. Since you’re crumbling the chips on top of the lasagna, their size does not matter in this recipe. Making the process of cooking the chips much easier.
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Tuna Melt Lasagna Bites
Tuna Melt Lasagna topped with crumbled chips made out of cottage cheese.
- 1/2 cup cottage cheese for best results use Trader Joe's (4%) brand
- 2 tablespoons fire roasted diced green chiles divided
- 1 can tuna fish, drained
- 4 ounces shredded mozzarella cheese approximately 1 cup
- 1/3 cup frozen peas
- 1 cup spinach leaves, packed and roughly chopped
- 1/4 teaspoon ground pepper
- 1.5 cups milk (2%)
- 2 ounces cheddar cheese, crumbled approximately 1/2 cup
- 9 pieces no bake lasagna noodles
In a small bowl, stir together the cottage cheese and 1 tablespoon green chiles. Follow these instructions to make cottage cheese chips. Since these chips will be crumbled for this recipe, it is not necessary to carefully measure the amount of cottage cheese mixture to cook . Large spoonfuls can be used instead. Adjust the cooking time accordingly. Makes about 4 large chips.
Meanwhile, in a medium sized bowl, mix together the tuna fish, mozzarella, peas , spinach, pepper and remaining 1 tablespoon of chiles. Pour 1/2 cup of the milk in to wet the mixture.
Preheat oven to 375°F. Line the bottom of a 9 x 13" baking tin with parchment paper.
Pour a small amount of the milk into the bottom of the baking tin. Add 3 of the lasagna noodles to the bottom of the tin. Layer with half the tuna mixture, a third of the cheddar cheese, and some more of the milk. Repeat. Add the final layer of 3 noodles. Pour over the remaining milk. Sprinkle with the remaining cheddar cheese. Crumble cottage cheese chips over the top.
Add 1/2 cup water into the side of the pan to raise the liquid level.
Cover with aluminum foil. Bake for 40 minutes. Uncover and continue baking for an additional 15 minutes.
Allow to cool before cutting into pieces.
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