serves 4 at 335 calories and is a full meal in one
- 8 dry lasagne sheets
- 1 tbsp EVOO
- 1 bunch scallions, sliced
- 2 zucchini, diced
- 2 cups cherry tomatoes, quartered
- 2 7oz cans tuna in water, drained
- 1 1/2 cups arugula
- 4 tsp pesto pepper (or regular pesto)
- basil leaves to garnish
- Cook the sheets, two at a time, in a large saucepan with salted boiling water until tooth tender
- Drain and set aside in the pan to keep warm (not on heat)
- In the meantime, heat oil over medium heat
- add scallions and zucchini and cook, stirring for 3 minutes
- Remove the pan from heat and add in the tomatoes, tuna and arugula and toss gently
- place a little of the tuna mixture between the four plates and top each with a sheet of lasagne and repeat, finishing the top with the pesto