Tuna Noodle Casserole 2.0 Recipe | Martie Duncan | Food Network

Ingredients

• Olive oil, for greasing
• Butter, for greasing
• Salt
• 1 box lasagna noodles
• 2 cups milk
• 3 tablespoons butter
• 1 large white onion, finely chopped
• 3 tablespoons all-purpose flour
• 1 cup seafood stock, plus more if needed
• 1 cup grated Parmesan
• 2 tablespoons lemon juice
• 1 teaspoon fresh thyme leaves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• Slight pinch nutmeg
• 6 ounces canned white tuna in spring water, drained
• 2 cups frozen early peas
• 2 cups breadcrumbs
• 4 tablespoons butter
• 1 small bunch fresh parsley, stems removed
• Salt and freshly ground pepper
• 8 ounces canned tuna belly fillets in olive oil, drained