Tuna Lasagna Bundles
Yield
4 servingsPrep
25 minCook
40 minReady
70 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lasagna noodles
cooked and drained |
*
|
| 10 ¾ | ounces |
cream of mushroom soup
low fat |
|
| ½ | cup |
milk, skim
|
|
| 12 | ounces |
tuna, canned
in water, drained and flaked |
|
| 1 ½ | cups |
mixed vegetables
frozen, thawed and drained |
|
| ½ | cup |
cheddar cheese
fat-free, grated |
|
| 1 | each |
egg whites
|
*
|
| ¼ | cup |
bread crumbs
white |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
cheddar cheese
fat-free, shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
lasagna noodles
cooked and drained |
*
|
| 310.7 | ml/g |
cream of mushroom soup
low fat |
|
| 118 | ml |
milk, skim
|
|
| 346.8 | ml/g |
tuna, canned
in water, drained and flaked |
|
| 355 | ml |
mixed vegetables
frozen, thawed and drained |
|
| 118 | ml |
cheddar cheese
fat-free, grated |
|
| 1 | each |
egg whites
|
*
|
| 59 | ml |
bread crumbs
white |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
cheddar cheese
fat-free, shredded |
|
Directions
Preheat oven to 350℉ (180℃).
Prepare a 2-quart casserole dish with cooking spray; set aside.
Place hot noodles under cold running water until cool enough to handle.
Drain and set aside.
In a mixing bowl, combine soup and milk; set aside.
In another mixing bowl, combine tuna, mixed vegetables, ½ cup cheddar cheese, egg white, bread crumbs, salt, and ½ cup soup mixture.
Cut cooled noodles crosswise into halves.
Spoon equal amounts of tuna mixture onto center of each noodles; roll up noodles.
Place noodles, seam side down, in prepared dish.
Top with remaining soup mixture.
Bake, covered for 35 minutes or until heated through.
Top with remaining cheese.
Bake for 5 minutes more or until cheese has melted.
