Tuna Veggie Alfredo Lasagna
Dive into a creamy, savory delight with this Tuna Veggie Alfredo Lasagna, a modern twist on the classic Italian favorite. This recipe layers tender lasagna noodles with a flavorful medley of garlic-sautéed zucchini, spinach, and carrots, combined with protein-packed canned tuna for a satisfying, seafood-inspired dish. Rich Alfredo sauce and a blend of ricotta, mozzarella, and Parmesan cheeses add a luscious creaminess to every bite, while Italian herbs tie all the flavors together. Perfect for weeknight dinners or special occasions, this lasagna is baked to golden, bubbly perfection and can serve a crowd. Whether you're a fan of seafood or looking for a unique spin on comfort food, this Tuna Veggie Alfredo Lasagna is sure to impress!
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Recipe Information
Ingredients
- 12 sheets Lasagna noodles
- 2 tablespoons Olive oil
- 3 cloves, minced Garlic
- 1 medium, diced Onion
- 1 medium, diced Zucchini
- 1 medium, grated Carrot
- 2 cups Fresh spinach
- 2 6 oz cans, drained Canned tuna
- 3 cups Alfredo sauce
- 1.5 cups Ricotta cheese
- 2 cups, shredded Mozzarella cheese
- 0.5 cups, grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian herbs
Instructions
Preheat your oven to 375°F (190°C).
Cook the lasagna noodles according to the package directions. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add minced garlic and diced onion, cooking until softened, about 3 minutes.
Add the zucchini, carrot, and spinach to the skillet. Cook for another 5 minutes until the veggies are tender and the spinach is wilted. Season with salt, black pepper, and Italian herbs.
Stir the drained tuna into the skillet with the veggie mixture. Mix well and remove from heat.
Spread 1/2 cup of Alfredo sauce on the bottom of a 9x13-inch baking dish.
Place a layer of lasagna noodles over the sauce. Spread a third of the ricotta cheese on top of the noodles, followed by a third of the veggie-tuna mixture. Pour 1/2 cup of Alfredo sauce over the mixture and sprinkle with a quarter of the shredded mozzarella cheese.
Repeat layering two more times, ending with a final layer of lasagna noodles. Spread the remaining Alfredo sauce on top and sprinkle with the remaining mozzarella cheese and Parmesan cheese.
Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 20 minutes until the cheese on top is golden and bubbling.
Let the lasagna rest for 10 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
4904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.7 g | 234% | |
| Saturated Fat | 88.8 g | 444% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 618 mg | 206% | |
| Sodium | 11550 mg | 502% | |
| Total Carbohydrate | 614.7 g | 224% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 63.9 g | ||
| Protein | 228.6 g | 457% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 4300 mg | 331% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 3103 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
