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Gluten-free TUNA AND CHEESE LASAGNE
🇧🇷Brazil
•View in original language
(Português)
50 min(s)
6 servings
Patrícia Benincá
@dicas.da.patty_oficial- Ingredients
- Recipe
- Boiled Cabotia Pumpkin210 g
- Boiled Zucchini220 g
- Tomato Sauce300 g
- Chopped Olives70 g
- 3 cans of tuna, drained360 g
- Mozzarella Cheese200 g
- Corn120 g
- Pea120 g
- Start by blending the pumpkins in a blender. Along with them I also added salt, nutmeg and curry to taste. Reserve. On a greased platter start by putting half of the tomato sauce, on it put half of the pumpkins beaten in the blender. Place half the olives, half the corn and half the peas on top of the pumpkins. On these put half the tuna and on top of the tuna put half the cheese. Repeat the process and finish with oregano to taste. Preheated oven at 180ºC for about 30 minutes or until golden. Portion = 400g Calories = 436 Kcal Carbohydrates = 30.02g Fats = 19.46g Proteins = 37.66g Data obtained through FatSecret
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