Title: Tuna-Vegetable Lasagna
Categories: Pasta Italian Lasagna
Yield: 4 Servings

4		Lasagna noodles (3 oz)
2	c	Shredded zucchini
1	c	Shredded carrot
1/2	c	Chopped onion
1/2	c	Low-fat cottage cheese, drained
6 1/2	oz	Can tuna (water pack), drained and broken into chunks
1/4	c	Grated Parmesan cheese
1/2	ts	Dried basil, crushed
1/4	ts	Dried oregano, crushed
1/4	ts	Pepper
1	tb	Cornstarch
15	oz	Can tomato sauce
1/2	c	Shredded mozzarella cheese

Cook noodles according to package directions. Drain and rinse with cold water; drain again. Cut each noodle in half lengthwise. Curl each into a 2 1/2-inch-diameter coil. Arrange two coils, cut side down, in each of four individual baking dishes.

For filling, in a medium saucepan cook the zucchini, carrot, and onion in 1/2 cup water until vegetables are tender. Drain well.

Stir together zucchini mixture, cottage cheese, tuna, Parmesan cheese, basil, oregano, and pepper in a large mixing bowl. Spoon about 1/3 cup filling into each noodle coil.

For sauce, in a small saucepan combine cornstarch and 1 tablespoon water. Add tomato sauce. Cook and stir over medium heat until thickened and bubbly. Spoon the sauce over noodle coils. Sprinkle with mozzarella cheese.

For cooking in a conventional oven, cover the dishes with foil. Bake at 375 for 50 to 55 minutes or until heated through.

For cooking in a microwave over, cover the dishes with vented microwave-safe plastic wrap. Microwave on 70 percent power (medium-high) 10 to 11 minutes or until heated through, giving the dish a half-turn every 3 minutes.

Source: Recipes for All Seasons, Better Homes and Gardens

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