Luz Tafoya

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Tuna lasagna

30 mins
30 mins
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Rich alternative for those who abstain from red meat. A traditional lasagna that gives a twist to the traditional one. Perfect for Lent or just a special day.
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6 portions
  • 4 cans tuna
  • 1 package lasagna pasta
  • 1 can tomato sauce, for pasta
  • 1/2 kilos mushroom
  • 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
  • black pepper, to taste


Sauce: Put in a saucepan to melt a tablespoon of butter, add the tomato sauce for pasta, leave on low heat until the first boil. Add salt, pepper and basil to taste. Remove from the fire.
Chop the mushrooms, carrots and pumpkins into cubes. In a pan, melt two tablespoons of butter, first fry the carrots, then the pumpkins for about 5 minutes, add the mushrooms and until the end the spinach. Season with salt and pepper. Open and add tuna cans. Leave cooking 5 min. Turn off the fire and set aside.
Turn the oven to 250 degrees.
Grease a square or rectangular mold, calculating that it will fit the mixture of vegetables and tuna.
Boil water in a medium or large pot, and fill with water a little more than half of this, with two tablespoons of butter, clove of garlic, salt and the leaves of smell. When it is boiling, we should add the plates one by one, consider that the plates should always be below the water. Go withdrawing as we see that they are already flexible, about 5 minutes per plate. Remove and leave the water on slow fire in case we need more plates, depending on how you are making the lasagna bed.
In the previously greased mold, we will put our first bed of plates, then add a portion of the vegetables with the tuna, above these we will put a few tablespoons of sauce, they should be well bathed, put a bed of cheese and so on until the mold is full. If you need more plates, just put more in the boiling water wait for 5 minutes and remove.
The last of our can be pasta and sprinkle parmesan cheese, which is well covered.
We leave to bake for about 15 mins. Trying to check that the cheese does not burn. Remove let cool a few minutes and then go to serve.


Serve in pictures, like cake. You can decorate with fresh basil leaves and slices of tomatoes bathed in olive oil with a pinch of salt and pepper.


Usually I like to put a lot of cheese between layers, but it is everyone's decision. Beware of the plates, they should not be too cooked, since remember that you still bake them in the oven, they will continue the cooking process and the lasagna can be very watered down. You must let cool a little to be able to serve, if not when trying it can be ruined.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (4)
Patricia Ruiz
25/03/2017 09:11:17
Excelente no solamente para esta temporada de cuaresma , recomendable siempre que se antoje comer algo rico
Paz Ramírez Medina
19/08/2016 21:30:56
A través de iOS Muy rica! Una alternativa para las personas que no comen carne de res
Daniel Sandoval Villa
26/01/2015 15:35:15
A través de Android Muy rica y fácil de hacer... me salió y nunca antes había hecho este tipo de comida.
11/06/2014 19:51:39
buenisima Voten x esta receta esta muy buena y facil de hacer.

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