Bell Pepper Sauce and Tuna Lasagna

Ingredients

• Lasagna Noodles1 serving (80 g)
• Onion1/4 count (38 g)
• Mushrooms1/2 cup (35 g)
• Olives4 count (20 g)
• Tomato Sauce2 tablespoon (28 g)
• Mozzarella Cheese1 slice (25 g)
• Oil1/2 tablespoon (5 ml)
• Bell Pepper1/2 count (60 g)
• Canned Tuna in Water1 can (120 g)

Instructions

1. 1

   Step 1

   Chop the onion and bell pepper while you heat the oil in a pan over medium heat.

2. 2

   Step 2

   Once heated, add the onion with the tomato and a pinch of salt to the pan. Stir-fry for 5 minutes while stirring.

3. 3

   Step 3

   Cut the mushrooms into pieces and add to the pan. Cook for 4 minutes.

4. 4

   Step 4

   Then drain the tuna and add with the tomato sauce and sliced olives.

5. 5

   Step 5

   Season to taste and cook for 5 minutes after boiling. Set aside.

6. 6

   Step 6

   In a single baking pan place a layer of lasagna noodles and some stuffing.

7. 7

   Step 7

   Repeat the procedure layering until there are no more ingredients left.

8. 8

   Step 8

   Add the cheese pieces on top.

9. 9

   Step 9

   Bake in an oven or air fryer at 356 °F (180 °C) for 20 minutes.

10. 10

    Step 10

    Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Bell Pepper Sauce and Tuna Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.