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Low-Cholesterol Tuna and Vegetable Lasagna (Tuna Fish Recipes) |
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IngredientsServings: 6
6 dried 10 x 2 1/2-inch lasagna noodles Vegetable oil spray 1 medium zucchini or yellow summer squash, thinly sliced 1 medium red bell pepper, chopped 1 1/2 to 2 medium carrots, thinly sliced (about 1 cup) 10 3/4-ounce can reduced-fat, reduced-sodium condensed cream of mushroom soup 1/2 cup fat-free or light sour cream 1/4 teaspoon dried oregano, crumbled 7.6-ounce vacuum-sealed package light tuna 1 cup shredded part-skim mozzarella cheese 2 tbsp shredded Parmesan cheese |
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Cooking Methods
Meanwhile, heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray. Put the zucchini, bell pepper, and carrots in the skillet. lightly spray with vegetable oil spray. Cook for 6 minutes, Or until the carrots are tender-crisp, stirring frequently. In a medium bowl, stir together the soup, stir together the soup, sour cream and oregano. Lightly spray an 11 x 7 x 2-inch baking dish with vegetable oil spray. To assemble, place 2 noodles in the baking dish. Spoon half the sauce over the noodles; spread evenly. Crumble half the tuna over the sauce. Spoon half the vegetable mixture over the tuna. Repeat with another layer of the noodles, tuna, and vegetable mixture, but do not add sauce to this layer. Arrange the remaining 2 noodles on top. Spread the remaining sauce over the noodles. Cover with aluminum foil. Bake for 30 minutes, or until thoroughly heated. Sprinkle the mozzarella over the sauce. Bake, uncovered, for 10 minutes, or until the cheese melts. Remove from the oven. Sprinkle with the Parmesan. Let stand for 10 minutes before cutting.
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