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
Recipe:
- 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 appétit!
