Deconstructed, "No-bake" broccoli, tuna, and barley lasagna
Deconstructed, "No-bake" broccoli, tuna, and barley lasagna

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, deconstructed, "no-bake" broccoli, tuna, and barley lasagna. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Deconstructed, "No-bake" broccoli, tuna, and barley lasagna is one of the most favored of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Deconstructed, "No-bake" broccoli, tuna, and barley lasagna is something which I have loved my entire life. They’re nice and they look wonderful.

This is a recipe for No Bake Lasagna, Pinoy Style. I made this for those of you who want to make your own homemade Filipino style lasagna, but do not have a conventional oven to finish it on. This recipe suggests the use of a microwave oven. It is nice to have so that you are able to melt the cheese on top.

To begin with this particular recipe, we must prepare a few ingredients. You can cook deconstructed, "no-bake" broccoli, tuna, and barley lasagna using 7 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Deconstructed, "No-bake" broccoli, tuna, and barley lasagna:
  1. Make ready 500 g lasagna sheet
  2. Get 1 broccoli, chopped as normal (around 500g?)/ other veggies
  3. Prepare 250 g barley, soaked overnight is preferable
  4. Take 1 can tuna (170g)
  5. Get 300 ml evaporated milk +700ml of water (or 1l of milk)
  6. Make ready 2 sachets (@20g) instant cheese sauces (I use Sainsbury's)
  7. Get 250 g strong-tasted cheese (I use blue cheese)

Remove broccoli heads and break or cut into small florets. Drop into saucepan of rapidly boiling lightly salted water; cook until. You don't need to turn on the oven to enjoy lasagna. Let Everyday Food editor Sarah Carey show you the trick to making a no-bake version that's perfect for summer.

Steps to make Deconstructed, "No-bake" broccoli, tuna, and barley lasagna:
  1. First, boil the lasagna. Here I suggest to boil it in the milk if you to have enough milk and want it creamy, if not just follow your usual method for spaghetti or other pasta. Try to not get them sticking to each other by stirring it once in a while and adding it in crisscross position. No worries if some of them stick to each other though. Prepare a wide surface. Cut your broccoli while waiting.
  2. After lasagna is ready, take one by one with tongs and put them separately on the kitchen sheets. Don't throw the liquid out if you boiled it on milk.
  3. Boil in low heat. If you haven't soaked your barley, it's time to put your barley inside the mixture and boil for about 15 minutes. If you have, you can just add your barley inside the milk and go straight into the next step.
  4. Add chopped broccoli into you sauce. Add instant cheese sauce mixes (a bit of cheating here). If you don't have an instant sauce mix, I will mix 30g of parmesan, salt, pepper, garlic powder, and corn starch (or other flour for thickening the sauce) here. Keep stirring once in a while.
  5. Add tuna after your sauce has been boiling. Wait for 5 more minutes.
  6. Prepare your container. It's better to do this when your cheese sauce is still hot from the stove. Layer lasagna sheet, the sauce, then lasagna sheet again, etc. until your container is full and you finish both your lasagne and your sauce. Let them sit for 15 minutes at the least. Enjoy.

You don't need to turn on the oven to enjoy lasagna. Let Everyday Food editor Sarah Carey show you the trick to making a no-bake version that's perfect for summer. Have broccoli you need to use? This is a take on the Tuna Noodle Casserole my mom used to bake my brother and I when we were kids. It was the first meal I ever cooked for myself (when I was in college).

So that’s going to wrap this up for this special food deconstructed, "no-bake" broccoli, tuna, and barley lasagna recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!