Tuna pinenut and spinach lasagna
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Prep Time
15 Minutes
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Cook Time
45 Minutes
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Yield
1
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Difficulty Level
Easy
Ingredients
- 1 x 425g can Safcol Tuna in Springwater, drained
- 1 x pack fresh lasagna sheets
- 500g ricotta
- 2 eggs, lightly beaten
- 100g tasty cheese, grated
- 100g Parmesan cheese
- 150g fresh baby spinach leaves, washed
- 1 red onion, finely diced
- 2 tablespoons pinenuts
- 2 teaspoons lemon zest
- 800g tin crushed tomatoes
- sea salt and freshly ground black pepper
Instructions
- Preheat oven to 180°C degrees.
- Line an oven tray with baking paper and scatter the pine nuts over then toast in the oven for 10 minutes, or until golden brown. Check often to ensure they don’t burn. Remove and set aside to cool.
- In a large mixing bowl combine the tuna, ricotta, spinach, onion, eggs, pine-nuts, lemon zest and spinach leaves, season with a little sea salt and ground black pepper.
- Lightly grease/spray a baking dish with olive oil.
- Lay the lasagna sheets on the bottom of the dish until the base is covered, you may need to cut sheets to fit.
- Spoon around one quarter of the tuna mixture onto the pasta and spread evenly around. Repeat layering with the pasta and filling until the tuna mix is all used, leaving a layer of pasta on top.
- Pour the crushed tomatoes over the top and season well. Scatter parmesan and tasty cheese evenly over the top and bake in the oven for around 40 minutes or until the cheese is bubbling and golden on top.
- Cut into portions and serve hot with a green salad.
| Servings: | 6 |
| Ready in: | 60 Minutes |
| Course: | Dinner |
| Recipe Type: | Pasta |
| Ingredient: | Tuna |
Tuna pinenut and spinach lasagna
Packed with creaminess and flavour, this tuna pinenut and spinach lasagna is a delicious twist on an all-time Italian favourite.
This lasagne upgrades the nutrition benefits that your body receives from the traditional recipe.
Ashleigh Feltham (MNutrDiet)
Beef is a source of saturated fat which promotes unhealthy cholesterol levels. Safcol tuna is a source of an essential fat called omega-3 fat which acts in the opposite way and promotes healthy cholesterol levels. In addition to this Safcol tuna is a good source of all the B vitamins except folate, iron, choline, selenium, iodine, and a complete protein source. This means that your body has all the essential amino acids that you’ll need to create a protein.
All the cheeses add more complete protein as well as calcium. This is needed for strong bones and teeth and to keep your muscles contracting normally. Eggs, cheese and Safcol tuna are good sources of the fat-soluble vitamin A, D and E. Vitamin D is needed for your body to absorb calcium.
Baby spinach leaves are a great source of the fourth fat-soluble vitamin called vitamin K. These need a source of fat to be absorbed properly which is provided in the pine nuts and Safcol tuna.
Lemon, tomatoes, and onion are good sources of vitamin C which helps your immune system function at its best. Red onion is also a good source of manganese which is needed for your body to metabolise protein, fat, and carbohydrates. Also, vitamin B6 is needed to make red blood cells. Tomatoes that are processed like canned tomatoes are a great source of the antioxidant lycopene which helps your heart and prostate stay healthy and may also reduce your risk of certain cancers. If you are ready to upgrade your lasagne save this recipe.
If you like tuna, be sure to check out our tuna recipes page for more inspiration!
