| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Starkist(, R) | 4 | Servings | |
INGREDIENTS
| 1 | c | Diced zucchini |
| 1 | c | Sliced mushrooms |
| 1/2 | c | Sliced green onions |
| 1 | Clove garlic; minced | |
| 2 | tb | Vegetable oil |
| 1 | cn | (12-1/2 ounces) starkist tuna; drained and broken into chunks |
| 1 1/2 | c | Spaghetti sauce |
| 1/2 | ts | Dried thyme or basil; crushed |
| 1/2 | ts | Dried oregano; crushed |
| 1 1/2 | c | Low-fat cottage cheese |
| 1 | Extra-large egg | |
| 6 | Lasagne noodles; cooked and drained | |
| 3 | sl | Low-fat mozzarella cheese; cut into 1/2-inch strips |
| 2 | tb | Grated parmesan OR romano cheese |
| 2 | tb | Chopped parsley |
INSTRUCTIONS
In a large skillet saut. zucchini, mushrooms, onions and garlic in oil for 3 minutes, or until vegetables are nearly tender. Stir in tuna, spaghetti sauce and herbs; bring to a boil. Remove from heat. Preheat oven to 375° F. In a small bowl stir together cottage cheese and egg. Spray an 11x7x2-inch baking dish with aerosol shortening. Spread 1/2 cup of the tuna mixture on bottom of dish. Place 3 lasagne noodles over sauce; layer 1/2 of the cottage cheese mixture, then 1/2 of the remaining tuna mixture, spreading evenly. Place 1/2 of the mozzarella cheese strips over tuna layer. Repeat layers, ending with mozzarella. Sprinkle Parmesan over top. Cover with foil; bake for 30 minutes. Uncover; bake for 10 minutes more, or until sauce is bubbly and lasagne is heated through. Let stand for 5 minutes. Sprinkle with parsley; cut into squares to serve. Recipe by: StarKist® Posted to brand-name-recipes by Barbra<[email protected]> on Feb 14, 1998
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