Tuna lasagna

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 2 garlic cloves
• 1 tbsp olive oil
• 250 g cocktail tomatoes
• 2 tbsp tomato paste
• cumin
• oregano
• Salt
• pepper, black
• 185 g tuna in vegetables (1 can)
• 150 g corn
• 160 g tuna in its own juice (1 can)
• 50 g low-fat cream cheese (Philadelphia Balance)
• 100 g mild yogurt, 3.6%
• n. B. Lasagna sheet(s) (not pre-cooked)
• 200 g Emmental cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Chop the onion and garlic and sauté in a pan with olive oil until translucent. Wash and chop the cherry tomatoes, and puree them in a food processor. Add the tomato paste. Season to taste with cumin, oregano, salt, and black pepper. Add the tuna in the vegetables and mix briefly. Deglaze the sautéed onions with the tomato sauce. Drain the tuna in its own juices and stir it into the tomato sauce along with the corn. Let it simmer gently for a short time. Finally, finish with the Philadelphia and yogurt. I reserve a little yogurt for the final layer. Cover the bottom of the baking dish with the tomato and tuna sauce. Here, I sprinkle a layer of grated cheese under the first layer of lasagna sheets. Then add the tomato and tuna sauce again, and then the lasagna sheets. The final layer should be the tomato and tuna sauce. Now it’s time to use the reserved yogurt. I pour this over the last layer of tomato and tuna sauce and mix the two together. Finally, sprinkle the lasagna with the remaining grated cheese and bake at 200 degrees Celsius (convection oven) for about 30 minutes. 643 kcal per serving