Fish Lasagna [Bulkbites.com]

• Servings: 4
• Time: 45 minutes

This italian protein bomb is all you need to recover from a long and intensive workout. Serve with tomatoes and cucumber for a fresh bite. You can use any white fish, I used Pangasius. Use your favorite tomato soup for the sauce (I recommend organic).

Nutrition

• calories: 696
• protein: 71
• carbs: 67
• fat: 11
• saturated fat: 3.63
• polyunsaturated fat: 1.66
• monounsaturated fat: 1.75
• cholesterol: 57
• sodium: 890
• potassium: 1296
• dietary fiber: 2.46
• sugars: 15.64
• vitamin a: 38
• vitamin c: 11
• calcium: 468
• iron: 1
• magnesium: 0
• complex carbs: 48.9
• other fats: 3.96

Ingredients

• 2 can Fish, tuna, white, canned in water, without salt, drained solids
• 4 unit Pangasius fillet
• 1.52 cup Cheese, cottage, nonfat, uncreamed, dry, large or small curd
• 2.52 unit Flat Lasagna Pasta uncooked
• 4 serving 1/2 cup HEALTHY REQUEST, Tomato Soup, condensed
• 3 cup, pieces or slices Mushrooms, white, raw
• 1 cup, shredded Cheese, low fat, cheddar or colby
• 0.24 cup Milk, reduced fat, fluid, 2% milkfat, without added vitamin A and vitamin D
• 2 medium Onions, raw
• 0.52 tbsp Brown Sugar
• 3 gram Spices, italian style
• 1 cup, shredded Cheese, swiss, low fat

Instructions

• Preheat the oven (180C or 350F)
• Chop the onions and mushrooms, and slice the pangasius into flakes
• Saute the onions and add the mushrooms and pangasius
• Cook for about 5 minutes and add tomato soup, sugar, italian spices (or basil and oregano) and tuna
• Simmer for another 5 minutes.
• In the meanwhile mix milk with cheddar and cottage cheese
• When the fish mixture is done, spray oven dish with cooking spray
• Spoon in a layer of fish mixture, follow with lasagna sheets
• Then add a layer of the cottage cheese mixture, and repeat layers
• End with layer of fish mixture and top of with shredded cheese
• Put in the oven for 35-40 minutes