Tuna And Vegetable Pasta

Ingredients

Eggplant: 2
Zucchini: 1
red pepper: 1
tomato: 2
olive oil 2 c. soup
chopped fresh basil 1 c. soup
lasagna noodles: leaf
grated light cheese 28% fat: 80 g
tuna in water: 300 g
tomato sauce: 100 ml
salt and pepper

Preparation

1. Wash the eggplant, zucchini, peppers and tomatoes.
2. Cut eggplant and zucchini into small pieces.
3. Remove the seeds from the peppers and cut into thin strips.
4. In a saucepan, saute zucchini, eggplant, tomatoes and peppers in a little olive oil, then simmer over low heat 15 min.
5. Add the tomato sauce and tuna in brine, drained, salt and pepper and sprinkle with fresh basil.
6. In a baking dish, lightly greased, alternate a layer of lasagna dough and a layer of vegetables prepared above while supplies last.
7. Finish by sprinkling the dish with grated cheese. Bake th.6 (180 ° C) for about 30 min.