Ingredients:
6 no-boil lasagna noodles ( I like Barilla)
1 (16 ounce) jars roasted garlic alfredo sauce ( such as Bertoli)
10 ounces frozen spinach, thawed and squeezed dry
8 ounces fresh mushrooms, sliced
1 cup diced fresh zucchini
1 cup sliced green onions ( include green parts)
1/2 cup chopped green peppers
1 tablespoon olive oil
1 (6 ounce) packets albacore tuna ( not a 6 oz. can, you want 6 oz. of tuna, not 6 oz. of tuna and water)
1 cup freshly grated parmesan cheese
9 slices provolone cheese
2 -3 cups shredded mozzarella cheese ( I use a lot)
1/3 cup good white wine
Directions:
Mix together alfredo sauce and wine.
Briefly stir-saute all prepared vegetables in olive oil, except spinach, about two minutes over medium heat.
In a large oiled loaf pan, pour 1/2 cup alfredo sauce mix.
Top with two uncooked lasagna sheets, breaking the second to fit any uncovered sauce.
Top with 1/3 tuna, 1/3 vegetables (pull spinach into small pieces), and 1//3 of each cheese.
Pour 1/3 of remaining sauce on top.
Repeat layers twice more, reserving the last 1/3 of cheeses for later.
(You’ll end with sauce).
Cover the pan tightly with foil.
Bake at 375 for 50 minutes, remove foil, top with remaining cheeses, reduce heat to 350, and bake for another 20 minutes, until top cheese is bubbling and starting to brown.
Remove from oven and allow to sit for at least 10 minutes before serving.
(15 minutes is better if you can stand it!).
Slice crosswise in about two inches slabs and serve with your favorite green salad and good chewy bread.
Be warned, this is very rich, but it’s hard to stop eating.
NOTE: Please try to use the albacore tuna in the foil pouch, if at all possible.
The taste is noticably better than any canned albacore I’ve tried.
Servings: 4-6
Time preparation: 20 min.
Time total: 95 min.