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- 10oz (300gr) tuna, drained, net weight
- 3oz (90gr) chevre, goat cheese (the creamy kind in the little square carton, in Europe it’s Chevraux, in the U.S. Chavrie)
- 5oz (150gr) Greek yogurt
- 1/4 cup (2oz, 60gr) milk
- 4 green garlic, thinly sliced, including green tops
- 2 tsp olive oil
- 3oz (90gr) aged goat cheese, sliced
- 1/3 cup Greek olives, pitted and chopped, about 15 olives
- 5oz (150gr), pimiento or roasted red pepper, drained and sliced, net weight
- 2 cups (16oz, 480ml) tomato sauce
- 10 no-cook lasagne noodles
- 1/2 cup shredded cheese I used Gruyère
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 156g | |
| Calories 420 | |
| Calories from Fat 305 | 73% |
| Total Fat 34.57g | 43% |
| Saturated Fat 15.04g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 71mg | 24% |
| Sodium 782mg | 33% |
| Potassium 167mg | 5% |
| Total Carbs 7.41g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 0.9g | 1% |
| Protein 21.1g | 34% |
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