| 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<barbra@pipeline.com> on Feb 14, 1998
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