Zucchini Tuna Lasagna

I use the term lasagna loosely here.  Basically, what you’re going to do is layer zucchini, tomato, tuna, and cheese.  It tastes nothing like a lasagna and it’s not really supposed to, but I’m calling it a lasagna…so there.

First, prep your tomato sauce.  This is as simple as chopping up some Roma tomatoes and putting them in a pan with some garlic and oregano.  When they look like they’re starting to cook, stick an immersion blender in there so it’s not so chunky.  3-4 tomatoes and two cloves of garlic should do the trick.  BOOM.  You just made your own fresh tomato sauce.  Seriously.  That’s all it takes.  I just changed your life.  I’m usually a huge proponent for jarred sauce because I think there are some truly great brands out there, but in this case I advocate for fresh.  When you’re dealing with something like canned tuna, you need something extra light and fresh so it doesn’t feel at all institutional.

While the tomatoes are simmering, prep your tuna.  Use 2 cans of tuna with just a little mayo to keep it sticking together.  After that, slice up your zucchini.  If it’s large, 1 zucchini will be good.  I used a mandolin to create wide, noodle-y slices.  Finally, shred your cheese or use some of the pre-shredded stuff, along with some grated parm.  For the shredded cheese, gouda, gruyere, and mozzarella all work well.  I used a pre-shredded mix of Swiss and gruyere from Trader Joe’s that was perfect in this.

Now layer:

  1. Zucchini
  2. Fresh Tomato Sauce
  3. Tuna
  4. Shredded cheese + grated parmesan

Cook in a 400 degree oven until cheese starts to brown (about 20 minutes).

Serves 2 people.  Very easily doubled.

It sounds like a weird combo, and it kinda is.  But if you’re the kind of person who likes tuna melts, this will likely be right up your alley.

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