Tuna & Leek Open Lasagne

Tuna & Leek Open Lasagne

This is a quick and easy version for a tuna lasagne that can be prepped, cooked and on the table in less than 15 minutes.

CAL P/SERVE
444
kJ P/SERVE
1860
FAT P/SERVE
12g
CARBS P/SERVE
31.7g
PROTEIN P/SERVE
49.1g
SUGAR P/SERVE
8.4g
SODIUM P/SERVE
789g
FAT
%
2.9%
ENERGY RDI%
21.3%

The flavours of the tuna and leek go very well together and the pasta adds some body and texture without being heavy.

This recipe is low fat, low sugar, and is a good source of protein.

Ingredients

  • 1 leek, sliced
  • 2 celery sticks, sliced
  • 1 x 425g can Tuna in Brine, drained
  • ¼ cup Extra Light Sour Cream (12% fat)
  • ¼ cup Light Ricotta Cheese
  • 1 tsp. seeded mustard
  • 2 Fresh Lasagne Sheets, each cut in half

Method

  1. Heat a large pot of water and cook lasagne sheets for a couple of minutes, take out and set aside draining on a tea towel.
  2. Wash leek thoroughly, Slice finely. Add celery and leek to a medium non stick frying open and cook for 7-8 minutes or until the celery and leek are well softened.  Take off heat and set aside.
  3. In a bowl, add drained tuna, sour cream, ricotta and mustard, season with S&P and mix well.
  4. Stir in the leek mixture with the tuna mix.
  5. Cut sheets in half. Layer one piece of lasagne on the bottom and place leek mixture on top following with another sheet and then filling finishing with a pasta sheet. Repeat to make four serves.
  6. Season with salt and pepper if desired and serve immediately.

Nutrition Table

Servings: 2 Serving size:411g
Average Serve Average 100g
Energy 1860 kJ 454 kJ
  444 Cal 108 Cal
Protein 49.1 g 11.9 g
Fat, total 12 g 2.9 g
- Saturated 5.2 g 1.3 g
Carbohydrate 31.7 g 7.7 g
- Sugars 8.4 g 2.0 g
Sodium 789 mg 192 mg

This recipe was developed by Sharrelle Haywood and the Food Photography is courtesy of Factory59. In order to have permission to use this recipe on your website or blog, you must include a website link to weightloss.com.au with the recipe to acknowledge our copyright.

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