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 0.00cal

Kilojoules 2300kJ

Protein 49g

Total fat 18g

–Saturated fat 9g

Carbohydrates 50g

–Sugars 9g

Dietary fibre 6g

Sodium 740mg

Calcium 460mg

Iron 3mg

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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