Tuna Lasagna - Sifu Vantuil

1 can tuna
1 can cream of mushroom soup ( I usually use cream of celery)
1/2 can milk
3 tbsp margerine
1/2 package lasagna noodles
Grated mozza cheese
Grated chedder cheese
Optional: tomato slices, oregano

Cook noodles and drain. Combine soup, milk and margerine in saucepan until blended. Add tuna (and oregano if desired).
Put small amount of of sauce on bottom of 8" x8" or 9" x 9" baking pan. Alternate rows of noodles, sauce, mozza, noodles, etc. Top off with chedder cheese (and tomato if desired).

Bake uncovered at 350 (325 if glass) for 3/4 hour. Let sit for 15 minutes before cutting and serving.

Note: this recipe feeds our family of 3 with a little bit left over.