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Tera Willingham
Tuna lasagna with green vegetables and celery-ricotta sauce
Lasagna with zucchini, celery, tuna, ricotta, garden peas and cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Cut the courgettes into cubes of 1 cm (brunoise) and finely chop the celery. Drain the tuna in a sieve.
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Heat the butter in a saucepan, add the flour and cook on low heat while stirring until the flower starts to light (roux).
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This takes about 5 minutes. Add the milk while stirring, bring to a boil and cook gently on a low heat for 5 minutes.
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Remove the pan from the heat. Stir in the ricotta and celery and season with salt and pepper.
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Cover the bottom of the oven dish with a layer of sauce, 4 sheets of lasagna, a layer of zucchini and garden peas.
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Continue with a layer of tuna and a layer of sauce. Continue to make layers until the lasagne, vegetables, tuna and sauce are gone.
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Make sure you finish with a layer of sauce.
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Sprinkle with the cheese and bake for about 35 minutes in the middle of the oven.
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Nutrition
695Calories
Sodium20% DV480mg
Fat43% DV28g
Protein70% DV35g
Carbs24% DV72g
Fiber32% DV8g
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