Tuna and vegetable lasagne
Using tuna in this dish makes a tasty change from the usual meat, and keeps costs down as well.
Instructions
Step 1 Preheat oven to 200°C. Cook pasta according to packet instructions.
Step 2 Heat oil in a non-stick pan. Cook onion and garlic for 2 minutes. Add mushrooms, broccoli, tomato and water. Cook for 5 minutes until sauce thickens.
Step 3 Lay a third of the pasta over the base of a greased 2-litre ovenproof dish. Top with half the vegetables, spinach and tuna. Top with another third of pasta and remaining vegetables. Top with remaining pasta, ricotta and cheese.
Step 4 Bake for 30 minutes or until golden on top.
- Recipe by:
- Wendy Berecry
- Styling:
- Trish Heagerty
- Photography:
- Cath Muscat
First published September 2008
Recipe Information
Portions: 4
Time to make: 45 minutes
Total cost of all ingredients: $26.60 / $6.65 per serve
- Gluten-free
- High calcium
Ingredients
- 200g gluten-free lasagne sheets
- 1 tablespoon olive oil
- 1 onion, chopped
- 1 clove garlic, crushed
- 300g mushrooms, cut in chunks
- 200g broccoli, cut in small florets
- 400g can diced tomatoes, no salt added
- 1/4 cup water
- 50g baby spinach
- 425g can tuna in spring water, drained, broken in chunks
- 250g reduced-fat ricotta
- 1 cup grated reduced-fat cheddar cheese
Nutrition Information
| per serve | |
|---|---|
| Energy |
2300
kJ
(555 Cals) |
| Protein | 49g |
| Fat - saturated |
18g
9g |
| Carbohydrates - sugars |
50g
9g |
| Dietary Fibre | 6g |
| Sodium | 740mg |
| Calcium | 460mg |
| Iron | 3mg |
| * NS: Not specified | |
