Sicilian Tuna Lasagna – Fitness Recipe
With cream cheese and olives
Ingredients
- 12 lasagna sheets (durum wheat, 200 g)
- 500 g sugar-free tomato purée
- 2 cans tuna (in olive oil)
- 1 red onion
- 1 Palermo pepper (80 g)
- 125 g herb-flavored cream cheese
- 55 ml milk (1.5%)
- 125 g pitted green olives (I prefer green, but you can also use black)
- 80 g light cheese
- salt
- ground black pepper
- dried oregano
- dried basil
- garlic (to taste)
Instructions
- Preheat the oven to 180°C / 350°F.
- Peel and dice the onion.
- Clean the pepper and cut it into small cubes.
- Drain the olives.
- Warm the milk and add the cream cheese. Whisk until smooth and fully combined. It should be creamy and easy to pour over the pasta.
- Heat a pan and pour in the oil from one can of tuna. Add the onion and pepper, and sauté them in the tuna oil.
- Reduce the heat and add the tomato purée. (If it splashes, remove the pan from the heat for a moment.) Add the tuna with its liquid, then the olives, and season to taste. Be sure to taste it, as the olives also add saltiness. Simmer everything together.
- Prepare a baking dish and pour in one-third of the tomato sauce. Place three lasagna sheets on top, then spread cream cheese over them.
- Add another layer of tomato sauce, followed by three more lasagna sheets, and again spread cream cheese on top.
- Pour over the remaining sauce, then place the last three lasagna sheets on top. Spread the remaining cream cheese over them and finally cover with grated cheese.
- Cover with aluminum foil and bake in a preheated oven at 180°C / 350°F for 40 minutes.
- After 30 minutes, remove the foil and bake for another 10 minutes, until the cheese becomes golden and slightly crispy on top.
Calories and macros
1 serving
Energy: 343 calories
Protein: 15 grams
Carbohydrates: 30 grams
Fat: 18 grams