Tuna Lasagne

Photo: flickr user Ewan-M

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

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.

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;