Tuna and vegetable lasagne

Author: Wendy Berecry - Recipe Developer, Food Stylist

Photographer: Cath Muscat

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Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

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 chopped tomatoes
¼ cup water
50g baby spinach
425g can tuna in spring water, drained, broken in chunks
250g reduced-fat ricotta cheese
1 cup freshly grated reduced-fat cheddar cheese

Instructions

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1 Preheat oven to 180°C. Heat oil in a non-stick pan. Cook onion and garlic for 2 minutes. Add mushrooms, broccoli, tomatoes and water. Cook for 5 minutes until sauce thickens.

2 Lay one-third of the pasta over the base of a greased 2-litre ovenproof dish. Top with half the tomato mix, spinach and tuna. Top with another third of pasta and the remaining vegetables. Top with remaining pasta, ricotta and cheese.

3 Bake for 30 minutes or until golden on top.

Nutrition Info (per serve)

Calories 0.00 cal

Kilojoules 2300 kJ

Protein 49 g

Total fat 18 g

Saturated fat 9 g

Carbohydrates 50 g

Sugar 9 g

Dietary fibre 6 g

Sodium 740 mg

Calcium 460 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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