Tuna Lasagna Slow Cooker Recipe

Tuna Lasagna Slow Cooker Recipe

Ingredients

• 5 tbsps (70 g) unsalted butter, divided
• 1 cup (160 g) chopped onion
• ½ teaspoon minced garlic
• 115g mushrooms, sliced
• 1/3 cup (42 g) flour
• ¼ cup (60 ml) dry white wine
• 705 ml skim milk
• 1 tbsp (1.3 g) dried parsley
• 390g tuna, in water
• 170g mozzarella, shredded. 10 to 12 no boil lasagna noodles
• 2 tbsps (15 g) grated Parmesan

Method

1. Spray the slow cooker with nonstick cooking spray
2. Melt 2 tablespoons (28 g) of the butter in a skillet
3. Saute the onions until soft
4. Add the garlic and mushrooms and saute 3 minutes more
5. Remove from pan
6. Melt the remaining butter in the skillet and stir in the flour
7. Gradually stir in the wine and milk and cook until thickened
8. Reserve 1½ cups (355 ml) of the sauce
9. Add the mushroom mixture to the remaining sauce
10. Drain the tuna and flake and then mix the mozzarella into the tuna
11. Spoon a layer of the mushroom sauce in the bottom of the cooker
12. Cover with 3 to 4 of the noodles, breaking if necessary to fit
13. Cover with half of the tuna mixture, then half of the remaining mushroom sauce
14. Add another layer of the noodles and then repeat the tuna, mushroom sauce, and noodle layers
15. Pour the reserved sauce over the top and then sprinkle with the Parmesan cheese
16. Cover and cook on low for 2 to 3 hours or until noodles are tender
17. Yield: 6 servings
18. Per serving: 228 g water; 512 calories (33% from fat, 29% from protein, 39% from carb)

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