Tuna Lasagna

This lasagna recipe offers a unique twist with its tuna and mushroom cream sauce, while also providing a convenient cooking method using a slow cooker. The combination of flavors and the ease of preparation make it a great choice for a delicious and hassle-free meal. With the use of no-boil lasagna noodles, you can skip the hassle of boiling and layering the noodles, saving you time and effort.

INGREDIENTS:

• 5 tablespoons (70 g) unsalted butter, divided
• 1 cup (160 g) chopped onion
• ½ teaspoon minced garlic
• 4 ounces (115 g) mushrooms, sliced
• 1/3 cup (42 g) flour
• ¼ cup (60 ml) dry white wine
• 3 cups (705 ml) skim milk
• 1 tablespoon (1.3 g) dried parsley
• 14 ounces (390 g) tuna, in water
• 6 ounces (170 g) mozzarella, shredded
• 9 to 12 no-boil lasagna noodles
• 3 tablespoons (15 g) grated Parmesan

FOLLOE THESE STEP-BY-STEP INSTRUCTIONS TO PREPARE THE LASAGNA:

1. Spray the slow cooker with nonstick cooking spray.
2. Melt 2 tablespoons (28 g) of butter in a skillet over medium heat.
3. Sauté the chopped onions until soft.
4. Add minced garlic and sliced mushrooms to the skillet and sauté for an additional 3 minutes. Remove the mixture from the pan.
5. Melt the remaining butter in the skillet and stir in the flour until well combined.
6. Gradually stir in the dry white wine and skim milk, and cook until the mixture thickens to a sauce consistency. Reserve 1½ cups (355 ml) of the sauce for later use.
7. Add the mushroom mixture to the remaining sauce in the skillet.
8. Drain the tuna and flake it, then mix the shredded mozzarella into the tuna.
9. Spoon a layer of the mushroom sauce into the bottom of the slow cooker.
10. Cover the sauce with 3 to 4 no-boil lasagna noodles, breaking them if necessary to fit.
11. Spread half of the tuna and mozzarella mixture over the noodles, followed by half of the remaining mushroom sauce.
12. Add another layer of no-boil lasagna noodles and repeat the layers with the remaining tuna mixture, mushroom sauce, and noodles.
13. Pour the reserved sauce over the top layer and sprinkle with grated Parmesan cheese.
14. Cover the slow cooker and cook on low for 2 to 3 hours, or until the noodles are tender.

Once the lasagna is cooked, it is ready to be enjoyed. The creamy tuna and mushroom sauce pairs perfectly with the layers of lasagna noodles, creating a delightful and satisfying dish. Serve it as a main course with a side of salad or steamed vegetables for a complete meal.

NUTRITIONAL INFORMATION PER SERVING:

• 228 g water
• 512 calories (33% from fat, 29% from protein, 39% from carbs)
• 36 g protein
• 18 g total fat
• 10 g saturated fat
• 5 g monounsaturated fat
• 2 g polyunsaturated fat
• 48 g carbs
• 2 g fiber
• 2 g sugar
• 472 mg phosphorus
• 462 mg calcium
• 3 mg iron
• 336 mg sodium
• 598 mg potassium
• 761 IU vitamin A
• 197 mg ATE vitamin E
• 5 mg vitamin C
• 77 mg cholesterol

TIPS:

• Allow the lasagna to rest for a few minutes after cooking to allow the flavors to meld together before serving.
• Serve the Tuna Lasagna with a side of green salad or steamed vegetables for a complete and balanced meal.
• Customize the recipe by adding your favorite herbs and spices to the sauce, such as oregano, thyme, or red pepper flakes, to enhance the flavor profile.

Feel free to adjust the seasonings or add your favorite herbs to customize the flavor of the tuna and mushroom cream sauce. Leftovers can be stored in the refrigerator in an airtight container for a few days and reheated when ready to enjoy.