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