Tuna Lasagna With Italian Spiced White Sauce - cooking recipe

Ingredients

Eggs and Cheese Mix
2 eggs
1/2 cup ricotta cheese
1/2 cup cottage cheese
1/4 cup evaporated milk
1 1/2 tablespoons flour
1/2 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon white pepper
White Sauce
2 teaspoons sysco chicken base
3/4 cup water
1/2 cup butter or 1/2 cup margarine
1/3 cup white flour
2 cups fat-free half-and-half (or 1 cup fat free evaporated milk and 1 cup water)
1 1/2 cups parmesan cheese, fresh grated or 1 1/2 cups dry parmesan cheese
1 (4 ounce) jar sliced pimientos, drained (optional)
Add in Ingredients
1 (6 ounce) cans albacore tuna or (12 ounce) can albacore tuna, drained
12 lasagna noodles, cooked and cooled
Pam cooking spray

Preparation

In blender add the eggs cheese mixture in the order listed. Pulse 3 to 4 times; set aside.
In large pan, heat boiling water and cook lasagna noodles, drain, rinse and cool. Leave in colander.
Take the large pan and add all of the White Sauce ingredients in the order listed except the drained pimentos.
Whisk on low to medium heat, until hot and starting to thicken. Do not boil. Add in.
pimentos if desired. Fold in the tuna.
Preheat oven to 375\u00b0F.
Spray Pam in 9x13-inch pan.
Place one layer of noodles on the bottom of pan.
Then layer the egg/cheese mixture over noodles.
Layer the white sauce over the egg cheese mixture.
Repeat the procedure 3 times.
Cover pan and cook 45 minutes.
Let set 15 minutes.
Cut in portions and serve.
Note:
Can be partially frozen, then cut in squares and frozen in freezer bags, then reheated in the microwave.
Serve with a tossed salad.