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1
Cook lasagne noodles in salted water until almost al dente.
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2
Rinse in colander with cold water, then drain on dish towel.
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3
Preheat oven to 350F.
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4
MAKE WHITE SAUCE:.
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5
Melt 3 tablespoons butter in heavy saucepan over low heat.
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6
Remove from heat and stir in 3 tablespoons flour to make a smooth, soft paste (roux).
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7
Add 1/2 cup milk and mix well with whisk.
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8
When combined, add additional 1 1/2 cups milk.
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9
Return to med-high heat and bring to boil, whisking constantly.
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10
When sauce bubbles & begins to thicken, reduce to very low heat and simmer gently for 5-10 min, whisking occasionally.
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11
Add 1/8 teaspoon nutmeg and some salt/pepper to taste.
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12
Melt butter in saucepan, and cook onion in butter until soft.
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13
Add garlic & mushrooms; cook until soft, stirring occasionally.
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14
Pour in wine (if using).
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15
Boil 1 minute.
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16
Add white sauce, cream, and parsley; season to taste.
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17
Spoon thin layer of sauce onto bottom of 9x12 baking dish.
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18
Cover with layer of lasagne noodles.
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19
Scatter half of the tuna, pimientos, peas, and shredded mozzarella over noodles.
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20
Spoon 1/3 of remaining sauce over the top and cover with another layer of noodles.
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21
Repeat layers, ending with lasagne noodles & sauce.
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22
Sprinkle with Parmesan and bake until bubbling hot and the top is lightly browned (35-40 min).
