Instructions

1. Preheat oven to 170°C.
2. Lightly oil an oven proof loaf shaped dish or tin about 24 x 12 x 8cm.
3. In a deep frying pan or a sauté pan, on a medium-low heat, add the olive oil and leek. Cook for 5-6 minutes stirring occasionally until the leek is soft. Add the corn kernels and cook for another minute or 2.
4. Remove the leek and corn from the pan and put on one side. Add the butter to the pan with any remaining leek flavoured oil and melt. Stir in the flour and cook for a minute or 2 stirring all the time until sandy looking. Start gradually adding the stock, whisking all the time, then the milk and the liquid from the tuna cans. Turn the heat up to medium, add the bay leaves and Tabasco and whisk until the sauce starts to thicken, season to taste with salt & pepper . <br><b>TIP</b> If you have a few lumps to start with, a fast whisk will soon get rid of them. You want a sauce that will thickly coat the back of a spoon, remove the bay leaves before you assemble the lasagna.
5. Line the bottom of the tin with 2 sheets of dry lasagna. Most lasagna sheets will fit this sized dish perfectly. If you use a different sized dish just break the lasagna to fit and add a few more sheets if you need them. Top it with a few washed spinach leaves, some of the leek and corn mixture and one third of the Safcol tuna. Drizzle with about a quarter of the sauce. Repeat with 2 more layers of pasta, leek and corn mixture, tuna and sauce. Top the final layer of filling with the last 2 sheets of pasta. Pour over the last quarter of the white sauce and scatter with both cheeses. Bake in the oven for about 1 hour or until the lasagna is tender and the cheese sauce topping a dark golden brown.

• Servings : 4
• Ready in : 100 Minutes
• Course : Comfort Food, Dinner
• Recipe Type : Bakes
• Ingredient : Tuna