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Tuna, tomato and courgette lasagne

Name: Tuna, tomato and courgette lasagne
Prep time: 30 min
Cook time: 65 min
Total time: 95 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 240 g Lasagne sheets (12 dry sheets); 425 g Tuna in spring water (drained); 1000 g Tomato; 360 g Onion (half sauce and half filling); 6 g Garlic; 600 g Courgette; 100 g Parmesan cheese (grated); 40 g Extra virgin olive oil (20 g sauce and 20 g filling); 4 g Sugar; 0.3 g Cayenne pepper (one small chilli); 3 g Parsley; 1 g Salt (to taste)

Total time1 h 35 min Preparation and possible waiting 30 min · Cooking 1 h 5 min

Preparation and possible waiting: 30 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Cereals containing gluten: Ingredient to check: Lasagne sheets. Usual composition; check the label or the dough/sauce recipe: Lasagne sheets. Fish: Ingredient to check: Tuna in spring water. Milk: Ingredient to check: Parmesan cheese. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Moist tuna and courgette lasagne with homemade tomato sauce and Parmesan, without béchamel.

Jump to steps

30 minpreparation and possible waiting

1 h 5 mincooking

4servings

2.570 kcalwhole recipe

643 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 1 h 35 min Preparation and possible waiting 30 min · Cooking 1 h 5 min

Preparation and possible waiting: 30 min · Cooking: 1 h 5 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Pescatarian Main course 1 to 2 hours Home-style

Allergens

View full classification 24 tags

Diet

Pescatarian

Dietary requirements

Nut-freePeanut-freeSoy-freeShellfish-freeSesame-free

Dish type

Main coursePasta

Meal

LunchDinner

Preparation

BoilingSautéingBaking

Appliances

CasseroleFrying panOvenBlender

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

High in proteinHigh in calcium

Total time

1 to 2 hours

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Main course · Pasta

Meal

Lunch · Dinner

Total time

1 to 2 hours

What you need

Ingredients

Let’s get cooking

Method

Chop the onions and garlic. Soften half the onion and all the garlic in 20 g oil with the cayenne for 8 minutes.
Add the chopped tomatoes, sugar and salt. Cook for 30 minutes, remove the cayenne and blend the sauce.
Soften the other half of the onion in the remaining 20 g oil for 5 minutes.
Add the thinly sliced courgettes and cook for 12–15 minutes until tender with no pooled liquid.
Add the flaked tuna and heat for 2 minutes.
Cook the lasagne sheets according to the packet and drain. Spread a thin layer of sauce in a baking dish. Layer four sheets, half the filling and sauce; repeat and finish with the remaining four sheets and all the sauce left.
Preheat the oven to 190°C. Cover with Parmesan and bake at 190°C for 20–25 minutes until bubbling and hot in the centre. Rest for 5 minutes and serve four portions with parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.