TUNA LASAGNA RECIPE RECIPES

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LASAGNA RECIPE | ALLRECIPES



Lasagna Recipe | Allrecipes image

Vegetable lasagna with all the trimmings. This recipe doesn't miss a beat!

Provided by Chelo

Categories     Italian Recipes

Total Time 3 hours 10 minutes

Prep Time 1 hours 0 minutes

Cook Time 2 hours 0 minutes

Yield 1 9x13-inch pan

Number Of Ingredients 22

¼ cup olive oil
1 onion, chopped
1 bay leaf
2 cloves garlic, chopped
2 teaspoons dried oregano
2 teaspoons dried basil
1 (14.5 ounce) can crushed tomatoes
1 (29 ounce) can diced tomatoes
1 pinch ground cinnamon
1 (16 ounce) package lasagna noodles
1 pint part-skim ricotta cheese
2 eggs, beaten
½ cup grated Parmesan cheese
2 teaspoons dried basil
1 clove garlic, minced
2 tablespoons olive oil
1 onion, sliced
1 pound fresh mushrooms, sliced
1 pound spinach, rinsed and chopped
2 medium zucchini, sliced
1 pound mozzarella cheese, sliced
1 cup grated Parmesan cheese

Steps:

  • Heat 1/4 cup oil in a large skillet over medium heat. Stir in chopped onions and bay leaf; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add 2 cloves minced garlic, oregano, and 2 teaspoons basil; cook and stir for 2 more minutes.
  • Mix in undrained crushed tomatoes and diced tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour. Stir in cinnamon and set pan aside.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to boil, add lasagna noodles and bring water to boil again. Cook until noodles are al dente. Drain well.
  • Mix together ricotta, eggs, 1/2 cup Parmesan cheese, 2 teaspoons basil, and 1 clove minced garlic.
  • Saute sliced onion and mushrooms in 2 tablespoons olive oil until tender, about 5 minutes. Add spinach and zucchini to the skillet. Cover, and cook until spinach is wilted, 2 to 5 minutes. Remove skillet from heat and set aside.
  • Spread 1/2 cup of the tomato sauce in the prepared baking dish. Place a layer of noodles on top of the tomato sauce; spread all of the ricotta mixture onto the noodles. Place another layer of noodles on top of the ricotta mixture.
  • Pour about 2 cups tomato sauce onto the noodles; arrange all of the sauteed vegetables on top of the sauce. Top vegetables with noodles and spread the remaining tomato sauce over the final layer of noodles. Top with mozzarella cheese slices and 1 cup grated Parmesan cheese.
  • Bake the lasagna in the preheated oven until filling is bubbly and cheese is melted and beginning to brown, 45 minutes to 1 hour. Remove the lasagna from the oven and let it cool 10 minutes before serving.

Nutrition Facts : Calories 466.1 calories, CarbohydrateContent 41.9 g, CholesterolContent 77.6 mg, FatContent 21.5 g, FiberContent 4.6 g, ProteinContent 28.5 g, SaturatedFatContent 9.3 g, SodiumContent 710.2 mg, SugarContent 5.7 g

TUNA MUSHROOM CASSEROLE RECIPE: HOW TO MAKE IT



Tuna Mushroom Casserole Recipe: How to Make It image

I love to serve this dressed-up version of a tuna casserole. The green beans add nice texture, color and flavor. The first time I made this dish, my uncle asked for seconds even though tuna casseroles are not usually his favorite. —Jone Furlong, Santa Rosa, California

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 30 minutes

Cook Time 25 minutes

Yield 6 servings.

Number Of Ingredients 18

1/2 cup water
1 teaspoon chicken bouillon granules
1 package (9 ounces) frozen cut green beans
1 cup chopped onion
1 cup sliced fresh mushrooms
1/4 cup chopped celery
1 garlic clove, minced
1/2 teaspoon dill weed
1/2 teaspoon salt
1/8 teaspoon pepper
4 teaspoons cornstarch
1-1/2 cups cold whole milk
1/2 cup shredded Swiss cheese
1/4 cup mayonnaise
2-1/2 cups egg noodles, cooked and drained
1 can (12 ounces) light tuna in water, drained and flaked
1/3 cup dry bread crumbs
1 tablespoon butter

Steps:

  • In a large saucepan, bring water and bouillon to a boil; stir until bouillon is dissolved. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer until vegetables are tender, about 5 minutes. , In a small bowl, combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in cheese and mayonnaise until cheese is melted. Fold in noodles and tuna. , Pour into a greased 2-1/2-qt. baking dish. In a small skillet, brown bread crumbs in butter; sprinkle over casserole. Bake, uncovered, at 350° until heated through, 25-30 minutes.

Nutrition Facts : Calories 343 calories, FatContent 15g fat (5g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 770mg sodium, CarbohydrateContent 27g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 24g protein.

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