Tuna Lasagne
By: Anonymous
Published: Sunday, February 14, 2010 - 5:12am

Ingredients




1 cup Diced zucchini
1 cup Sliced mushrooms
cup Sliced green onions
1 Clove garlic, minced
2 tablespoons Vegetable oil
1 can (12-½ ounces) starkist tuna, drained and broken into chunks
cup Spaghetti sauce
teaspoon Dried thyme or basil, crushed
teaspoon Dried oregano, crushed
cup Low-fat cottage cheese
1 Extra-large egg
6 Lasagne noodles, cooked and drained
3 slcs Low-fat mozzarella cheese, cut into ½-inch strips
2 tablespoons Grated parmesan OR romano cheese
2 tablespoons Chopped parsley

Preparation

1 In a large skillet saute 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. 2 Preheat oven to 375 F. In a small bowl stir together cottage cheese and egg. Spray an 11x7x2-inch baking dish with aerosol shortening. Spread 1/2 cup of the tuna mixture on bottom of dish. Place 3 lasagne noodles over sauce; layer 1/2 of the cottage cheese mixture, then 1/2 of the remaining tuna mixture, spreading evenly. Place 1/2 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; 
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Tags:

fish 


Yield:




8.0 Servings





Added:

    Sunday, February 14, 2010 - 5:12am  


Creator: 

Anonymous 










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