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

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