Spinach, tomato, and tuna lasagna

Ingredients for 4 servings:

• 250 g lasagna sheet(s)
• 600 ml tomato(s), chunky, from the can
• 1 small onion(s)
• 200 g leaf spinach, fresh or frozen
• 100 ml vegetable stock
• salt and pepper
• oregano
• 1 tsp sugar
• nutmeg
• oil
• 1 tsp tomato paste
• 3 tbsp low-fat curd cheese
• 1 can of tuna, natural, without oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Low in calories, low in fat and without cheese

Dice the onion. Heat oil in a pan and add the onions. Sprinkle with sugar. Once it starts to brown, add the drained and washed spinach. Deglaze with the vegetable stock, then add the tomatoes and drained tuna. Simmer for 10 minutes and season with spices. Meanwhile, mix the low-fat curd cheese with the tomato paste. First, pour about 5 tablespoons of the sauce into a baking dish and spread it evenly. Then cover with lasagna sheets. Add some of the curd cheese and spread it evenly. Then add more sauce until the sheets are lightly but thoroughly coated. Continue this until all the sauce is used up. The last layer should be the sauce. Bake in the oven at 160 degrees Celsius (convection oven) for about 25 minutes.