Brazil

Boiled Cabotia Pumpkin

Boiled Zucchini

Tomato Sauce

Chopped Olives

3 cans of tuna, drained

Mozzarella Cheese

Corn

Gluten-free TUNA AND CHEESE LASAGNE

Comece batendo no liquidificador as abóboras. Junto com elas acrescentei também sal, noz moscada e curry a gosto. Reserve. Em uma travessa untada comece colocando o metade do molho de tomate, sobre ele coloque metade das abóboras batidas no liquidificador. Sobre as abóboras coloque metade das azeitonas, metade do milho e metade da ervilha. Sobre estes coloque metade do atum e sobre o atum coloque metade do queijo. Repita o processo e finalize com orégano a gosto. Forno pré aqueido a 180ºC por cerca de 30 minutos ou até dourar.

Porção = 400g
Calorias = 436 Kcal
Carboidratos = 30,02g
Gorduras = 19,46g
Proteínas = 37,66g

Dados obtidos através do FatSecret


Start by blending the pumpkins in a blender. Along with them I also added salt, nutmeg and curry to taste. Reserve. On a greased platter start by putting half of the tomato sauce, on it put half of the pumpkins beaten in the blender. Place half the olives, half the corn and half the peas on top of the pumpkins. On these put half the tuna and on top of the tuna put half the cheese. Repeat the process and finish with oregano to taste. Preheated oven at 180ºC for about 30 minutes or until golden.

Portion = 400g
Calories = 436 Kcal
Carbohydrates = 30.02g
Fats = 19.46g
Proteins = 37.66g

Data obtained through FatSecret


Gluten-free TUNA AND CHEESE LASAGNE

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