Monday, 5 March 2018

Tuna lasagna with zucchini and mushrooms

Today we present this recipe for lasagne much more light and healthy than meat, as it is stuffed with tuna and vegetables, but just as delicious.

Ingredients for 2 servings:
- 6 sheets of pasta for lasagna
- 2 cans of tuna in natural
- 3.5 oz of mushrooms
- 1/2 zucchini
- 1 egg
- 1 can of cream cheese with manchego cheese
- Chopped parsley
- Olive oil

- Cook the lasagne pasta sheets in a saucepan with boiling water according to the manufacturer's instructions.
- When cooked, immerse them in a large bowl with very cold water, this will cut the cooking and will not stick.
- Drain the tuna.
- Cook the egg in boiling water for 10 minutes.
- Peel it, cut it into squares and reserve it.
- Wash the zucchini and cut it together with the mushrooms in squares.
- Fry in a pan with a drizzle of olive oil until golden.
- Mix it with the tuna and the egg.
- Dry lasagna pasta sheets with absorbent paper.
- Place one on the plate, add a generous layer of the filling, place another sheet, more filling and the last sheet.
- Heat the cheese cream for a few seconds in the microwave and pour over the lasagna.
- Sprinkle chopped parsley on top to decorate.

Bon app├ętit!

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