Filter
Reset
Sort ByRelevance
Tera Willingham
Tuna lasagna with green vegetables and celery-ricotta sauce
Lasagna with zucchini, celery, tuna, ricotta, garden peas and cheese.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Preheat the oven to 200 ° C.
-
Cut the courgettes into cubes of 1 cm (brunoise) and finely chop the celery. Drain the tuna in a sieve.
-
Heat the butter in a saucepan, add the flour and cook on low heat while stirring until the flower starts to light (roux).
-
This takes about 5 minutes. Add the milk while stirring, bring to a boil and cook gently on a low heat for 5 minutes.
-
Remove the pan from the heat. Stir in the ricotta and celery and season with salt and pepper.
-
Cover the bottom of the oven dish with a layer of sauce, 4 sheets of lasagna, a layer of zucchini and garden peas.
-
Continue with a layer of tuna and a layer of sauce. Continue to make layers until the lasagne, vegetables, tuna and sauce are gone.
-
Make sure you finish with a layer of sauce.
-
Sprinkle with the cheese and bake for about 35 minutes in the middle of the oven.
Blogs that might be interesting
-
20 minMain dishbasmati rice, courgettes, Red onion, tilapia fillet, butter or margarine, green Thai curry paste, creme fraiche,tilapia with green curry sauce
-
40 minMain dishfloury potatoes, butter, beef bratwurst, Red pepper, green pepper, semi-skimmed milk, pesto alla genovese, cut endive, beef tomatoes,italian tinted endive stew
-
30 minMain dishbeef steak, red-skinned potatoes, fresh Italian spice mix, (olive oil, zucchini, Red wine vinegar, snoepto,potatoes from the oven with steak and tomatoes
-
25 minMain dishpenne, fusilli, arugula, olive oil, shallot, garlic, tuna, cherry / cherry tomato, capers,pasta with tuna, cherry tomatoes and arugula
Nutrition
695Calories
Sodium20% DV480mg
Fat43% DV28g
Protein70% DV35g
Carbs24% DV72g
Fiber32% DV8g
Loved it