Tuna lasagne
*great to prepare for a busy week ahead
Serves 6
180gm tuna in springwater drained
200gm broccoli chopped
200gm cauliflower chopped
2 handfuls of baby spinach
2 cloves garlic chopped/crushed
3 tomatoes sliced
1 cup chicken bone broth (chicken stock)
3 – 4 sheets of wholemeal lasagne sheets
¼ bunch fresh parsley, chopped (or less if you like)
500g ricotta
50g grated parmesan
coconut oil
pepper to taste
Method
Preheat oven to 180C.
Spray lasagne dish
Lightly steam broccoli and cauliflower, then put aside.
Then steam spinach for a minute, place into a bowl and add ricotta, herbs and garlic with a bit of parmesan.
Spread some of the mixture over the base of the lasagne dish, then layer with lasagne sheet, some tomato, tuna and vegetables, and then repeat the layers finishing with ricotta on top.
Dissolve the stock powder in the water and pour over the top finishing with a sprinkle of the parmesan.
Bake for 45 minutes.
*Serve with garden salad or green beans and snow peas
*Great to pre make for a busy week ahead
*If you want to make this mixture with other wholemeal pasta instead of a lasagne style, it’s a very tasty combination.
*Perfect on a cold winters night
Calories 220 per serve
