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Tuna Spinach Lasagne

Tuna Lasagne

Tuna & Spinach Lasagne – for 2. Yes, it’s possible to make a small lasagne.

Ingredients

Scale
  • 2 cups (15oz, 450 gr) tomatoes, chopped, juices reserved.
  • 1 medium onion, chopped
  • 1 tsp paprika
  • 1 tbs olive oil
  • 7oz (200gr) frozen spinach, thawed, squeezed dry (almost)
  • 4oz (125gr) ricotta
  • 3oz (90gr) chevre, goat cheese, spreadable
  • 8oz (240gr) tuna, drained, net weight
  • 2 tbs capers, drained
  • 2 tbs green olives, chopped
  • 6 no-cook lasagne noodles
  • 1/2 cup Parmesan, grated

Instructions

  • Sauté onion in oil until tender
  • Add paprika, tomatoes, juices, and simmer until tomatoes soften and it thickens slightly.
  • Combine spinach, ricotta, and goat cheese.
  • Combine tuna, capers, and olives.
  • To assemble:
  • In a 8″ (20cm) square baking dish make the following layers
  • 1/3 tomato sauce
  • 2 noodles
  • all of the spinach / cheese mixture
  • 2 noodles
  • 1/3 tomato sauce
  • all of the tuna mixture
  • 2 noodles
  • 1/3 tomato sauce
  • all of the Parmesan cheese
  • Cover and bake 400F (200C) for 25 minutes.
  • Uncover and bake 5 minutes longer to brown cheese.
  • Remove and let rest for 5 minutes.
  • Cut into squares (or oblongs) and serve.

Notes

You could substitute cottage cheese for the ricotta and goat cheese.

Nutrition

Keywords: lasagne, tuna, spinach

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