Tuna lasagne
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Diced zucchini |
| 1 | cup | Sliced mushrooms |
| ½ | cup | Sliced green onions |
| 1 | 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 | Extra-large egg | |
| 6 | 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 |
Directions
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