Tuna Lasagna
A delicious alternative for those who abstain from red meat. A traditional lasagna that gives a twist to the classic. Perfect for Lent or simply a special day.
Reviewed by Editorial Team of Kiwilimón
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4 comentarios
Ingredients
6
Servings
- 4 cans tuna
- 1 package lasagna pasta
- 1 can tomato sauce, for pasta
- 1/2 kilos button mushrooms
- 1/4 kilos carrot
- 200 spinach, washed and cut into strips
- 1/4 kilos pumpkin
- 1/2 kilos Mozzarella cheese, or grated manchego
- Parmesan cheese, to taste
- dried basil, to taste
- 1 clove garlic
- 1 stick butter
- salt, to taste
- pepper, to taste
Preparation
30 mins
30 mins
Medium
- Sauce: In a pot, melt a tablespoon of butter, add the tomato sauce for pasta, and let it simmer until the first boil. Add salt, pepper, and basil to taste. Remove from heat.
- Chop the mushrooms, carrots, and zucchini into cubes. In a skillet, melt two tablespoons of butter, first sauté the carrots, then the zucchini for about 5 minutes, add the mushrooms, and finally the spinach. Season with salt and pepper. Open and add the cans of tuna. Let cook for 5 minutes. Turn off the heat and set aside.
- Preheat the oven to 250 degrees.
- Grease a square or rectangular mold, calculating that the mixture of vegetables and tuna will fit.
- Bring water to a boil in a medium or large pot, filling it a little more than halfway with water, adding two tablespoons of butter, the clove of garlic, salt, and the bay leaves. When it is boiling, we should add the sheets one by one, making sure that the sheets always remain submerged in the water. Remove them as they become flexible, approximately around 5 minutes per sheet. Remove and keep the water on low heat in case we need more sheets, depending on how you are forming the lasagna layers.
- In the previously greased mold, we will place our first layer of sheets, then add a portion of the vegetables with the tuna, on top of these we will put some tablespoons of sauce, they should be well coated, add a layer of cheese and so on until the mold is full. If you need more sheets, just add more to the boiling water, wait 5 minutes, and remove.
- The last of our layers should be pasta, and on top, we sprinkle parmesan cheese, ensuring it is well covered.
- Let it bake for about 15 minutes, making sure to check that the cheese does not burn. Remove and let cool for a few minutes before serving.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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