quick, easy and meatless recipe

Zucchini has a mild, sweet flavor that makes it perfect for layering lasagna instead of using typical pasta sheets. Thus, we will obtain a different, rich and very light lasagna without béchamel, which you will love. To make these lasagna, it is important cut the zucchini slices thin and regular, so that they all cook the same way. With these simple guidelines and the step by step that we will see below, we will obtain a dish of ten, simple and very tasty.

Monique Prego

recipe information

  • Preparation time: 15 minutes
  • cooking time: 30 minutes
  • total time: 45 minutes
  • rations: of them
  • Category: main course
  • type of cuisine: Italian
  • Calories per serving (kcal):587

Ingredients for zucchini and tuna lasagna for 2 people

  • 1 zucchini
  • 400 g canned tuna
  • 1 teaspoon light olive oil
  • 50 g crushed natural tomato
  • 150g mozzarella cheese
  • 50 g grated mozzarella
  • Natural tomato to garnish
  • oregano to garnish
Ingredients for making zucchini and tuna lasagnaMonique Prego

How to Make Zucchini and Tuna Lasagna

Start the recipe by preparing the ingredients: wash well and slice 1 zucchini to a uniform thickness, about 2 mm. For this it is best to use a mandolin although, if we do not have one, we can do it with a knife. Separately, drain 400 g canned tuna, shred it a little and set it aside.

Slice zucchini to make zucchini lasagnaMonique Prego

Once we have the ingredients ready, we turn on the oven at 200°C with heat from top to bottom, and we start assembling the lasagna. To do this, put 1 teaspoon of sweet olive oil in the bottom of a dish suitable for the oven. Then we add 1 tablespoon of 50 g of crushed natural tomatoes and on top we start placing the slices of zucchini that we have already cut.

Place the first layer of zucchini to make zucchini and tuna lasagnaMonique Prego

After the zucchini we place a layer of grated tuna, a little tomato au naturel and we complete the first layer with about 50 g of sliced ​​mozzarella.

Place the first layer of zucchini and tuna lasagnaMonique Prego

On this first layer we start again with another layer of zucchini, tuna, tomato and mozzarella in the same order. Once we have put all the ingredients, we finish with a final layer of zucchini and sliced ​​mozzarella.

Zucchini and tuna lasagna has finished risingMonique Prego

Finally, sprinkle the surface of the lasagne with 50 g of grated mozzarella. We decorate it with a little natural tomato and oregano and put it in the preheated oven.

Zucchini and tuna lasagna ready to cookMonique Prego

We bake the lasagna at 200°C for about 30 minutes. When the zucchini is cooked and the cheese is melted, take it out of the oven, decorate it with fresh oregano and serve it.

Zucchini and tuna lasagna dishMonique PregoTasting of zucchini and tuna lasagnaMonique Prego

Overview of easy preparation

  1. Wash and slice the zucchini, drain the tuna and shred it
  2. We turn on the oven at 200 ºC, grease a dish, add a tablespoon of natural tomato and put a layer of zucchini
  3. Add a layer of tuna, tomato and mozzarella
  4. We continue to alternate the layers of ingredients in the same order and end with a top layer of zucchini and mozzarella
  5. Sprinkle with grated mozzarella, garnish with tomato and oregano and put in the oven
  6. Cook the zucchini lasagna for about 30 minutes and serve

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