Tuna Fish Lasagna:

Ingredients:
2 tbsp. Basil
1 Clove Garlic
1 large Onion
1 can Tomatoes
1 tsp. Tomato Puree
7 Dried Whole Wheat Lasagna Sheets
1 tsp. Corn Flour
1/2 tsp. Black Pepper
1 tsp. Salt
1 tbsp. Olive Oil
1 container of Low Fat Cheddar Cheese grated
1 cup of Skimmed Regular Milk
1 cup of Water
1 package of Frozen Sweet Corn
2 cans of Tuna Fish drained
Preheat oven to 350 degrees.
Make the Cheese Sauce:
Put the skimmed milk in a saucepan and add the corn flour pasta mixture.
Turn on the heat low and whisk, using ballin whisk to create a white sauce. Season to taste. Then gradually add the grated cheese continually whisking it to make it into creamy sauce. Season to taste. Then gradually add grated cheese continually whisking it to make it into a creamy sauce.
Make the Tuna Sweetcorn Filling:
Heat oil in a large saucepan then add the onion and garlic and suate until soft, about 4 to 5 minutes.
Stir in can of tomatoes, tomato puree, corn flour and water. Allow to simmer for approximately 15 minutes.
Remove from heat and gently stir in the tuna, sweet corn, black pepper and basil.
Pour half of the tuna tomato mixture inyo a shallow overproof dish and then top with half of the lasagna sheets
Repeat this process with the other half sauce and lasagna sheets.
Re-heat and whisk the cheese sauce just so it had pouring consistency of it is had been allowed to cool, then pour it over the top of the lasagna layers and sprinkle it with the grates cheese.
Bake in the oven for 15-20 minutes until the cheese is brown and bubbly.
Allow to cool before serving and the serve with a green salad or crusty bread,if desired.