Tuna and vegetable Lasagna Serves 6--3-1/2 by 3-1/2 inch piece per serving.
6 dried 10 by 2-1/2-inch lasagna noodles Vegetable oil spray 1 medium zucchini or yellow summer squash, thinly sliced 1 medium red bell pepper, chopped 1-1/2 to 2 medium carrots, thinly sliced 1 10-3/4-oz. can reduced-fat, reduced-sodium cream of mushroom soup 1/2 c. fat-free or light sour cream 1/4 tsp dried oregano, crumbled 1 7.6-oz. pkg. vacuum-sealed light tuna 1 c. shredded part-skim mozzarella cheese 2 tbsp shredded Parmesan cheese Preheat oven to dg350. Prepare pasta according to package directions; omitting salt and oil. Meanwhile, heat large nonstick skillet over medium-high heat. Remove from heat and lightly spray with vegetable oil spray. Place zucchini, pepper and carrots in skillet and lightly spray with vegetable oil spray. Cook 6 minutes, or until carrots are tender-crisp, stirring frequently. In medium bowl stir together soup, sour cream and oregano. Lightly spray 11- by 7- by 2-inch baking dish with vegetable oil spray. Place two noodles in dish, spoon half of sauce over top--spread evenly. Crumble half of tuna over sauce. Spoon half of vegetable mixture over tuna. Repeat with another layer of noodles, tuna and vegetable mixture (not sauce). Arrange remaining two noodles on top and spread with remaining sauce. Cover with foil. Bake for 30 minutes or until thoroughly heated. Sprinkle with mozzarella. Bake and additional 10 minutes or until cheese melts. Remove from oven and sprinkle with Parmesan. Let stand 10 minutes before cutting. Source: Diabetes and Heart Healthy Cookbook --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
