FRIJE

Name: Zucchini and Tuna Lasagna | 9 WW Points
Prep time: 30 min
Cook time: 35 min
Yield: 4 servings
Ingredients: 1 tablespoon of unsalted butter; 2 tablespoon of wheat flour; 300 ml of skim milk; 100 ml of vegetable bouillon cube; 1 pinch of salt; 1 pinch of pepper; 1 pinch of nutmeg; 2 zucchini; 2 onion; 3 garlic clove; 1 teaspoon of olive oil; 100 ml of red wine; 800 g of crushed tomato; 300 g of canned tuna in water (drained weight); 1 teaspoon of paprika; 1 pinch of chili powder; 8 leaf of lasagna sheet; 60 g of grated Gruyère cheese; 1 tablespoon of pine nut; 1 tablespoon of fresh basil

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Zucchini and Tuna Lasagna | 9 WW Points

Lasagna Weight Watchers

Course: Main course

Preparation time: 30 minutes

Cooking time: 35 minutes

Cost per serving: 2,29 €

Energy: 527 kcal / serving

Nutritional score:

Instructions

1. For the béchamel sauce, melt the butter in a saucepan. Add the flour and mix until smooth. Pour in the milk and broth, while stirring. Bring to a boil. Season with salt, pepper, and a little nutmeg in the sauce.
2. For the lasagna, slice the zucchini, dice the onions, and press the garlic. Heat 1 tsp of oil in a non-stick skillet. Sauté the zucchini slices for about 5 minutes. Season with salt and pepper, then remove from the skillet.
3. Sauté the diced onions and garlic in the cooking juice for about 3 minutes. Pour in the red wine. Add the tomatoes. Stir in the tuna. Season with salt, pepper, paprika, and chili powder.
4. Layer the lasagna sheets, tomato sauce, béchamel sauce, and zucchini slices in a gratin dish (24 cm x 28 cm). Finish with a layer of tomato sauce. Sprinkle the lasagna with grated cheese and bake in the middle of a preheated oven at 200 °C (gas mark 3, convection oven: 180 °C) for about 25 minutes. Sprinkle the lasagna with pine nuts. Serve garnished with basil.