15ml/1tbsp virgin olive oil
1 onion, chopped
1 garlic clove, chopped
100g/4oz bacon, rinded and cut into fine strips
(150g mushrooms, chopped)
(30ml/2tbsp capers, chopped)
30ml/2tbsp chopped fresh basil
400g/14oz/1 large can of tomatoes, chopped
30ml/2tbsp tomato puree
370g/14oz/1 large can tuna, drained
salt and freshly ground black pepper
50g/2oz/half cup unsalted butter
50g/2oz/half cup plain flour
600ml/1pint/2.5 cups milk
9 sheets of no-need-to-cook lasagne
50g/2oz/half cup (parmasan/red leicester) cheese
Heat the oil in a saucepan and fry the onion and garlic for 2 minutes. Stir in the bacon (and mushrooms), and cook for a further 2 minutes. Add the (capers,) basil, tomatoes and tomato puree, and simmer for 8 minutes. Flake the tuna and stir into the sauce, season with the salt and pepper.
During the 8 minutes simmering, melt the butter in a separate saucepan. Blend in the flour and stir for 1 minute. Remove from the heat and whisk in the milk. Return to the heat, whisking until the sauce comes to the boil. Season to taste.
Place one third of the tuna mix in an oven proof dish, cover with 3 sheets of lasagne. Repeat twice more. Pour over the white sauce and sprinkle with the cheese. Bake in a preheated over for 45 minutes at 190oC/375oF/gas mark 5.