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

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, deconstructed, "no-bake" broccoli, tuna, and barley lasagna. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Deconstructed, "No-bake" broccoli, tuna, and barley lasagna is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Deconstructed, "No-bake" broccoli, tuna, and barley lasagna is something which I’ve loved my whole life. They’re fine and they look fantastic.

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.

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

The ingredients needed to make Deconstructed, "No-bake" broccoli, tuna, and barley lasagna:
  1. Make ready 500 g lasagna sheet
  2. Prepare 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. Prepare 2 sachets (@20g) instant cheese sauces (I use Sainsbury's)
  7. Get 250 g strong-tasted cheese (I use blue cheese)

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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.

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So that’s going to wrap it up with this exceptional food deconstructed, "no-bake" broccoli, tuna, and barley lasagna recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!