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our gift to you

Feed them right from the start

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our gift to you

Feed them right from the start


Tuna, Vegetable and Chai Lasagne

Serves: 4|Prep: 15 minCook: 35-40 min

Loaded with Veggies Rich in Protein Gluten Free

Serves: 4|Prep: 15 minCook: 35-40 min

I’ve put a nutritious spin on a family favorite 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 tbsp coconut oil or extra virgin olive oil
1 large yellow onion, finely diced
2 garlic cloves, finely diced
1 medium carrot, grated
1 medium zucchini, grated
2 cups (7 oz) button mushrooms, diced
3 cups (1 ¾ lbs) tomato puree 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 tbsp unsalted butter
1/3 cup (1 1/3 oz) arrowroot
3 cups coconut milk or milk of choice
1-1 ½ cups (2 4/5 – 4 ¼ oz) cheddar cheese, grated
sea salt, to taste
1 tbsp chia seeds
1. Preheat oven to 355ºF.
2. Heat oil in a large saucepan and sauté onion and garlic for 2-3 mins or until soft.
3. Add carrot, zucchini, mushrooms, tomato puree, 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.

Tip:
If you want to use fresh fish, simply cook the fish with the onions until browned on both sides, then continue with recipe. Serve immediately, store in the fridge for up to 3 days or freeze for up to 4 months.


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