Tuna Veggie Alfredo Lasagna Recipe

Name: Tuna Veggie Alfredo Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 no-boil lasagna noodles (I like Barilla); 1 (16 ounce) jar roasted garlic alfredo sauce (such as Bertoli); 10 ounces frozen spinach, thawed and squeezed dry; 8 ounces fresh mushrooms, sliced; 1 cup diced fresh zucchini; 1 cup sliced green onion (include green parts); 1/2 cup chopped green pepper; 1 tablespoon olive oil; 1 (6 ounce) packet albacore tuna (not a 6 oz. can, you want 6 oz. of tuna, not 6 oz. of tuna and water); 1 cup freshly grated parmesan cheese; 9 slices provolone cheese; 2 -3 cups shredded mozzarella cheese (I use a lot); 1/3 cup good white wine

Servings: persons

6 no-boil lasagna noodles (I like Barilla)
1 (16 ounce) jar roasted garlic alfredo sauce (such as Bertoli)
10 ounces frozen spinach, thawed and squeezed dry
8 ounces fresh mushrooms, sliced
1 cup diced fresh zucchini
1 cup sliced green onion (include green parts)
1/2 cup chopped green pepper
1 tablespoon olive oil
1 (6 ounce) packet albacore tuna (not a 6 oz. can, you want 6 oz. of tuna, not 6 oz. of tuna and water)
1 cup freshly grated parmesan cheese
9 slices provolone cheese
2 -3 cups shredded mozzarella cheese (I use a lot)
1/3 cup good white wine

1
Mix together alfredo sauce and wine.
2
Briefly stir-saute all prepared vegetables in olive oil, except spinach, about two minutes over medium heat.
3
In a large oiled loaf pan, pour 1/2 cup alfredo sauce mix.
4
Top with two uncooked lasagna sheets, breaking the second to fit any uncovered sauce.
5
Top with 1/3 tuna, 1/3 vegetables (pull spinach into small pieces), and 1//3 of each cheese.
6
Pour 1/3 of remaining sauce on top.
7
Repeat layers twice more, reserving the last 1/3 of cheeses for later.
8
(You'll end with sauce).
9
Cover the pan tightly with foil.
10
Bake at 375 for 50 minutes, remove foil, top with remaining cheeses, reduce heat to 350, and bake for another 20 minutes, until top cheese is bubbling and starting to brown.
11
Remove from oven and allow to sit for at least 10 minutes before serving.
12
(15 minutes is better if you can stand it!).
13
Slice crosswise in about two inches slabs and serve with your favorite green salad and good chewy bread.
14
Be warned, this is very rich, but it's hard to stop eating.
15
NOTE: Please try to use the albacore tuna in the foil pouch, if at all possible.
16
The taste is noticably better than any canned albacore I've tried.

1247

kcal

Calories

Fat

136

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 no-boil lasagna noodles (I like Barilla), 1 (16 ounce) jar roasted garlic alfredo sauce (such as Bertoli), 10 ounces frozen spinach, thawed and squeezed dry, 8 ounces fresh mushrooms, sliced, and more.

Yes, Tuna Veggie Alfredo Lasagna falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Veggie Alfredo Lasagna

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