Light Lasagna with Tuna, Zucchini & Olives

Light Lasagna with Tuna, Zucchini & Olives


  • 1/2 lb dry lasagna noodles (about 9 lasagna noodles - unbroken)
  • Zucchi Evoo to drizzle
  • 4 cans of As Do Mar tuna
  • 4 vertically sliced zucchini 
  • Frantoio D'Oneglia Taggiasche olives
  • 1 cup béchamel sauce
  • 1\2 teaspoon chili flakes
  • Sea Salt



  1. Preheat oven to 375º.
  2. In a large pot of salted boiling water, cook pasta according to package directions until al dente, less 2 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
  3. In a large casserole, evenly spread some of the béchamel sauce across the bottom of the dish, then top with a single layer of lasagna noodles, a layer of tuna, a single layer zucchini, and some olives.
  4. Repeat layers, topping the last layer of noodles with more béchamel sauce.
  5. Bake for about 25 minutes.
  6. Enjoy!


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  • Arianna Scutiero
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