1 onion - finely chopped
2 carrots - thinly sliced
½ broccoli - finely chopped
6 mushrooms - thinly sliced
1 big tin of tuna
30 g/1oz of cooked pasta - of your choice
30g/1oz of fresh breadcrumbs
anglesey salt
black pepper

béchamel sauce
570 ml/1 pint of whole milk
50g/2oz of plain flour
50g/2oz of butter
50g/2oz of grated cheese - of your choice
pinch of nutmeg
1 teaspoon of english mustard powder

METHOD

Prepare the béchamel sauce in a saucepan by melting the butter on a medium heat and mixing in the flour. Add the milk a bit at a time and mix until smooth. Add the cheese, nutmeg, mustard powder and salt and pepper to taste. In a big lasagne dish, place a layer of onions, carrots, broccoli and mushrooms. Add a layer of tuna and cooked pasta on top. Pour the sauce over the top before adding a sprinkling of breadcrumbs. Bake in the oven at 180C for 30 minutes until brown. Serve with vegetables of your choice.

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