Tuna – Potato – Lasagne La Mäusle
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 600 g potato (s), peeled
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon butter
- 2 tablespoon flour
- 500 ml water
- 2 cups sour cream
- 2 cans tuna in its own juice
- salt and pepper
- parsley
- 200 g mozzarella, rated
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Cut the peeled potatoes into thin slices (cucumber slicer or peeler). Spread out on a kitchen towel and pat dry.
- Finely chop the onion and garlic. In a bowl, chop the tuna and the liquid apart. Melt the butter in a pan and let the onion / garlic become translucent. Dust with flour and let light brown. Then deglaze with water and stir vigorously until there are no more lumps.
- Add the sour cream and tuna and season lightly with salt and heavily with pepper. The sauce should be pleasantly seasoned, baking it later will make it spicier. Add parsley to taste. Let the sauce simmer for about 5 minutes.
- Grease a baking dish with butter. Line the base thinly with potato slices, thinly with sauce, again potatoes, then sauce, etc. last layer is sauce. Sprinkle with the cheese. Bake in the preheated oven at 180 degrees top / bottom heat for about 60 minutes.
- This goes well with a green salad with tomatoes and cucumber in a balsamic dressing and delicious ice cream for dessert.
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