Tuna Lasagna Casserole

Tuna Lasagna Casserole

cheftini 9

"A delicious version of the classic tuna noodle casserole."

Ingredients 1 h 30 m {{adjustedServings}} servings 221 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 221 kcal
  • 11%
  • Fat:
  • 5.8 g
  • 9%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 18.1 g
  • 36%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  2. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the lasagna, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 8 to 9 minutes. Drain well in a colander set in the sink.
  3. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the chicken broth and 1/2 of the milk, into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Stir in the remaining milk and 1/2 of the minced garlic.
  4. Place soda crackers in a resealable plastic bag. Finely crush the crackers, then add the Italian seasoning. Combine tuna, mixed vegetables, egg white, salt, 1/2 cup of Cheddar cheese, 1/4 cup of the cracker crumbs, 1/2 cup of the flour mixture, and the remaining minced garlic in a large bowl.
  5. Spread a thin layer of the white sauce onto the prepared baking dish, followed by a layer of lasagna noodles. Spread about 1/3 of the tuna mixture over the noodles. Repeat the noodle and tuna layering three more times, topping with the remaining flour mixture. Sprinkle the pepper evenly on top of the casserole. Cover with aluminum foil.
  6. Bake in the preheated oven for 35 minutes. Remove from the oven and top with 1/2 cup of Cheddar cheese and the remaining cracker crumbs. Change the oven setting to broil and return the casserole to the oven. Broil until lightly brown, 2 to 3 minutes.
Tips & Tricks
Butternut Squash Lasagna

Pair this rich, easy lasagna with a crunchy kale salad.

Slow Cooker Lasagna

See how to make a meaty lasagna in the slow cooker.

Rate recipe

Your rating


Reviews 7

  1. 10 Ratings

mrs. kosmos

The dish is excellent as is. But please don't make the same mistake I did! I decided to try an "instant" lazana noodle. It requires no boiling, just layer it in with the regular ingredients and in only 20 minutes it is fully cooked. Those noodles are disgusting. If the tuna and sauce combo weren't so good, we would have tossed the whole thing. But since the dish is yummy, we wound up picking the noodles out of it.


There is not enough sauce, it needs to be doubled or maybe almost tripled to prevent the noodles and the entire dish from being dry. There is way to much prep time involved in this recipe. I will stick with tuna casserole which is much easier and much more flavorful.


I think this recipe has potential and I like that it doesn't use a can of soup! I made it per the recipe, and I agree with one other reviewer who said that the sauce should be doubled. My suggestions are: - Double the sauce recipe - Put sauce on the pan, then add on top of the tuna mixture for each layer. - If you are feeling like more cheese, add mozzarella cheese with the layers, and add more cheese on top. - I prefer peas and corn for the vegetables, and I usually have those frozen. - Bake covered for 35 minutes. Don't broil (it seems unnecessary in my opinion, and is more to worry about).