Serves: 4|Prep: 15 minCook: 35-40 min
Serves: 4|Prep: 15 minCook: 35-40 min
I’ve put a nutritious spin on a family favourite meal by boosting this tasty lasagne with extra veggies and chia seeds. Canned tuna also boasts essential nutrients such protein and is a great source of omega-3 fatty acids for brain, heart and liver function. Who knew a family fave could be so beneficial? Dig in!
Ingredients
Method
| Lasagne Mixture | |
| 1 tbs coconut oil or extra virgin olive oil | |
| 1 large brown onion, finely diced | |
| 2 garlic cloves, finely diced | |
| 1 medium carrot, grated | |
| 1 medium zucchini, grated | |
| 2 cups (250g) button mushrooms, diced | |
| 3 ¼ cups (800g) tomato passata or pasta sauce | |
| 1/4 cup fresh parsley, finely chopped | |
| 425g canned tuna | |
| sea salt and pepper, to taste | |
| 6-8 rice lasagne sheets (or spelt for a non-gluten-free version) | |
| Béchamel Sauce | |
| 3 tbs organic, unsalted butter | |
| 1/3 cup (40g) arrowroot | |
| 3 cups (750ml) coconut milk or milk of choice | |
| 1-1 ½ cups (80-120g) cheddar cheese, grated | |
| sea salt, to taste | |
| 1 tbs chia seeds |
| 1. | Preheat oven to 180ºC. |
| 2. | Heat oil in a large saucepan and sauté onion and garlic for 2-3 mins or until soft. |
| 3. | Add carrot, zucchini, mushrooms, passata, tuna and parsley and cook, covered, over low heat for approximately 15 mins, stirring occasionally. Season with some sea salt and pepper. |
| 4. | In a medium-sized sauce pan, melt the butter over medium heat. |
| 5. | Add arrowroot and whisk quickly to combine, then add milk, one cup at a time and cook until it thickens, whisking regularly. |
| 6. | Stir in grated cheese, season with sea salt and set aside. |
| 7. | In a medium-sized casserole dish, place the lasagne sheets, then the tomato and tuna mix, then béchamel sauce. Continue layering in this way with rest of the sheets and finish with a layer of béchamel sauce. |
| 8. | Sprinkle chia seeds over the top layer and bake in the oven for 35-40mins. |
