Potato, Spinach And Tuna Casserole - cooking recipe

Ingredients

3 tbsp butter
2 tbsp all purpose flour
1/2 cup milk
14 oz canned tuna, drained and flaked
1/2 cup grated parmesan + 1/4 cup
1 None lemon, zested
2 lbs potatoes, peeled and cut into 1/4 inch slices
7 oz chopped baby spinach leaves
1 None onion, peeled and finely sliced

Preparation

Preheat the oven to 350\u00b0F. Lightly grease an 8 cup baking dish.
In a medium saucepan, melt the butter on high. Stir in the flour and cook for 1 minute. Remove from heat and gradually mix in the milk until smooth. Return to the heat and cook, stirring, until the sauce boils and thickens. Reduce the heat and simmer for 3 mins. Stir in the tuna, parmesan and lemon zest and season to taste.
Arrange half the potato slices in the dish. Layer with half the spinach, half the onion and one-third tuna sauce. Repeat the layers, finishing with the tuna sauce. Cover with foil and bake for 30 mins.
Uncover and sprinkle with the extra parmesan. Bake for a further 15-20 mins until the potatoes are tender and the top is golden.