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Tuna and vegetable lasagne

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Serves: 4
Time to make: 45 mins

Total cost: $ 26.60 / $ 6.65 per serve

(at time of publication)


Tuna and vegetable lasagne

  • Ingredients

  • Nutrition Info.(per serve)

  • 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*
  • 1/4 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
  • *NOTE: Ingredients with an asterisk (*) indicate that although this ingredient is usually gluten-free, it's wise to check the label to be sure as product ingredients can vary and formulations can change.

  • Nutrition Info

    • Kilojoules 2300kJ

    • Calories 0.00cal

    • Protein 49g

    • Total fat 18g

    • Saturated fat 9g

    • Carbohydrates 50g

    • Sugars 9g

    • Dietary fibre 6g

    • Sodium 740mg

    • Calcium 460mg

    • Iron 3mg

    Instructions

    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.


    Browse hundreds of gluten-free recipes. Easy and healthy gluten free meals, delicious cakes and desserts. Browse hundreds of high-calcium recipes. Delicious and healthy meal ideas with high calcium ingredients. Browse hundreds of high-fibre recipes. Delicious and healthy meal ideas with high fibre ingredients.

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    Author: Wendy Berecry -
    First published: Sep 2008
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