Tuna Eggplant Wrap Tofu Lasagna

Name: Tuna Eggplant Wrap Tofu Lasagna
Yield: 725.3 g
Ingredients: Unsalted Cheese 90 g; Wrap Tofu 100 g; Mild and Chewy Bacon 100 g; Grilled Eggplant 175.3 g; Mild Tuna 50 g; Tomato 181 g; Vivid Kitchen Low Sugar Mala Sauce 12 g; Low Sugar Oyster Sauce 17 g

900 kcal

#Low Sugar #High Protein #Low Carb #Low Calorie #Mediterranean Diet

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Ingredients

Main ingredients

Unsalted Cheese 90 g
Wrap Tofu 100 g
Mild and Chewy Bacon 100 g
Grilled Eggplant 175.3 g
Mild Tuna 50 g
Tomato 181 g

Seasonings/Sauce

Vivid Kitchen Low Sugar Mala Sauce 12 g
Low Sugar Oyster Sauce 17 g

Nutrition summary

Carbohydrates 29.33 g 13%

Protein 63.91 g 28%

Fat 60.82 g 59%

Serving size 725.3g

Cooking steps

1

Slice the eggplant and tofu into 0.5cm thick pieces.
2

Drain the tuna in a strainer to remove moisture.
3

Finely chop the onion and garlic.
4

Add olive oil to a pan and sauté the onion and garlic.
5

Add the tuna, and season with salt and pepper.
6

Layer eggplant, tofu, and tuna filling alternately in a baking dish.
7

Pour tomato sauce on top and repeat the layering.
8

Top with mozzarella cheese.
9

Bake in a preheated oven at 180°C for 20 minutes.

Tuna Eggplant Wrap Tofu Lasagna

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