Yield: 4 Servings
Measure | Ingredient |
---|---|
1 cup | Diced zucchini |
1 cup | Sliced mushrooms |
½ cup | Sliced green onions |
1 \N | Clove garlic; minced |
2 tablespoons | Vegetable oil |
1 can | (12-1/2 ounces) starkist tuna; drained and broken into chunks |
1½ cup | Spaghetti sauce |
½ teaspoon | Dried thyme or basil; crushed |
½ teaspoon | Dried oregano; crushed |
1½ cup | Low-fat cottage cheese |
1 \N | Extra-large egg |
6 \N | Lasagne noodles; cooked and drained |
3 slices | Low-fat mozzarella cheese; cut into 1/2-inch strips |
2 tablespoons | Grated parmesan OR romano cheese |
2 tablespoons | Chopped parsley |
In a large skillet saut zucchini, mushrooms, onions and garlic in oil for 3 minutes, or until vegetables are nearly tender. Stir in tuna, spaghetti sauce and herbs; bring to a boil. Remove from heat.
Preheat oven to 375ø F. In a small bowl stir together cottage cheese and egg. Spray an 11x7x2-inch baking dish with aerosol shortening. Spread ½ cup of the tuna mixture on bottom of dish. Place 3 lasagne noodles over sauce; layer ½ of the cottage cheese mixture, then ½ of the remaining tuna mixture, spreading evenly. Place ½ of the mozzarella cheese strips over tuna layer. Repeat layers, ending with mozzarella. Sprinkle Parmesan over top. Cover with foil; bake for 30 minutes. Uncover; bake for 10 minutes more, or until sauce is bubbly and lasagne is heated through. Let stand for 5 minutes. Sprinkle with parsley; cut into squares to serve.
Recipe by: StarKist®
Posted to brand-name-recipes by Barbra<barbra@...> on Feb 14, 1998