Light Lasagna with Tuna, Zucchini & Olives

SERVE 8 

• 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

DIRECTIONS 

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!

WATCH THE VIDEO RECIPE HERE: https://www.youtube.com/watch?v=fJnr20NV8_U