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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a recipe I received from my daughter. And since my husband is diabetic; it is easily adaptable to his diet. This, of course, depends on your protein allowance. Has a great flavor and freezes well. This along with a side salad makes a very satisfying meal. Ingredients:
1/2 cup onion, chopped |
1 garlic clove, minced |
1/2 teaspoon oregano |
1 tablespoon olive oil |
8 ounces mozzarella cheese (sliced or shredded) |
1/4 cup parmesan cheese |
1 (8 ounce) package lasagna noodles, cooked |
2 (6 ounce) cans tuna, drained |
1 (10 1/2 ounce) can cream of celery soup (i use 98% fat free) |
1/2 cup milk (i use 1%) |
1/2 lb velveeta cheese, sliced (i use light) |
Directions:
1. Sautee' onion and garlic in oil.
2. Stir in soup, tuna, milk and seasonings.
3. In a 8x12 pan; layer 1/2 the noodles, 1/2 the mozarella cheese, 1/2 the tuna mixture and 1/2 the Velveeta.
4. Repeat layers.
5. Top with parmesan cheese. At this point you can sprinkle more oregano on top, if desired.
6. Bake for 30 minutes at 350ยบ.
7. Allow to stand 10 minutes before serving.
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