Cheesey Tuna Lasagna

Cheesey Tuna Lasagna

Ingredients
1 packet of lasagna sheets
1 440gm tin of tuna in springwater
1 large carrot diced finely
1 small onion diced finely
3/4 cup frozen peas and corn
700mls milk
1 cup of water
1 cup cornflour
1 tsp curry powder
1 1/2 cups cheese
2 Tbs breadcrumbs
salt and pepper


Instructions
In a large frypan fry the carrot and onion until they are cooked through.
Add  peas and corn with 1/4 cup of water, simmer for 3 minutes or until most of the water has evaporated.
In a seperate saucepan bring the milk and water to a simmer.
Mix the cornflour with a little water to form a paste.
Slowly add the paste to the simmering milk stirring well (I use a stick blender).
When the mixture has thickened season with salt and pepper and mix through 1/4 cup of grated cheese.
If the mixture is not thick enough add a little more cornflour paste until you get the desired consistency.
Pour 3/4 of the sauce over the vegetables and mix in 1 cup of grated cheese.
Mix the drained tuna threw the remaining sauce and add the curry powder.
In a lasange dish pour a small amount of vegetable sauce over the base and top with lasange sheets.
Pour 1/2 the tuna mix over and add a layer of lasagna sheets.
Top with 1/2 the remaining vegetable sauce and repeat.
Sprinkle breadcrumbs and remaining cheese over the top.

Bake for 30 minutes in a moderate oven.