Healthy Lasagna.
Tuna Preparation
Drain oil from Tuna. Place in bowl. Mix 2 heaped tablespoon of tomato paste to tuna. Add garlic powder, onion powder and pepper. (Powder and pepper to your own liking). Set aside
Tomato Base Preparation
Heat up a saucepan on medium heat. Add tomato paste, tin of peeled plum tomatoes (include the liquid), rosemary, thyme and bay leaf. Stir for 2 minutes. Add fresh tomatoes and chicken broth (Chicken broth is to add quantity but not to liquefy the base hence add slowly like; a cup +/-). Try to flatten a bit of the fresh tomatoes. Add sugar to taste. (Sugar is to add sweetness to the paste as you do not want your paste to be too sour) Remove herbs and set aside.
Béchamel Sauce Preparation
Melt butter in a medium saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1 to 2 minutes or until bubbling. Remove from heat. Slowly add milk, whisking constantly, until mixture is smooth. Return to heat. Cook, stirring with a wooden spoon, for 10 to 12 minutes or until sauce comes to the boil, thickens and coats the back of a wooden spoon. Remove from heat. Stir in Parmesan, salt and garlic powder.
Now the building:
Baking tray. Lace the bottom of the tray with the tomato base. Place Lasagne noodle then spread tuna evenly followed up Tomato base then Béchamel sauce then cover with grated Mozzarella. Sprinkle with grated Parmesan (not the powdery ones). Keep building. The last layer should be noodle+tomato base+ Béchamel sauce+ Mozzarella+ Parmesan. (With every level, push down the noodles to compact)
Now the baking:
Preheat oven to 200C. Chuck lasagna into oven for 30mins (Heat : both top and bottom with fan). Last 10 mins; Top heat with fan. Remove when top is brown. IMPORTANT : REST THE LASAGNA for at least 10 mins loosely covered with foil (shiny side down).
Do prep the tuna and sauce in the above order as if you prep the béchamel sauce first it will cool down and coagulate; making it difficult to spread evenly.
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Serving Size: 1 Serving (16g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 4 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 38.3mg | 1 % | |
Total Carbohydrate 0.8g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.6g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4
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