Tofu Skin, Tuna, and Spinach Lasagna for Better Sleep
Tofu Skin, Tuna, and Spinach Lasagna for Better Sleep
Tofu Skin, Tuna, and Spinach Lasagna Recipe for Deep Sleep
Enjoy a healthier version of tuna and spinach lasagna using tofu skin instead of traditional pasta sheets. Packed with ingredients known to promote better sleep, this lasagna is both simple and satisfying, making for a hearty meal. It’s also a great option for a low-calorie diet recipe.
Main Ingredients- 1 handful fresh spinach (approx. 88g)
- 1/2 sweet onion
- 2 Tbsp black olives
- 6 cherry tomatoes
- 2 Tbsp corn kernels
- 1 can (400g) whole peeled tomatoes
- 1 can (80g) canned tuna, drained
- 1 sheet of yuba (tofu skin), cut to fit your gratin dish to make 3 layers
Cooking Instructions
Step 1
Begin by preparing 1 handful (about 88g) of fresh spinach. Blanch it in boiling water for about 30 seconds – be careful not to overcook it, as it can become mushy. Immediately rinse the blanched spinach under cold water to preserve its vibrant green color. Squeeze out any excess water thoroughly before setting it aside.
Step 2
Peel and finely mince the onion. Pit and slice the black olives into bite-sized pieces. Halve the cherry tomatoes. Having all your ingredients prepped like this will make the cooking process much smoother.
Step 3
Cut the yuba (tofu skin) sheets to fit the size of your gratin dish or oven-safe bowl. Typically, cutting one sheet into three pieces will create layers that are easy to work with. Using yuba instead of pasta sheets reduces the calorie count while adding a delightful chewy texture.
Step 4
Heat a little cooking oil in a pan over medium heat. First, add the minced garlic and sauté until fragrant, infusing the oil with its aroma. Then, add the finely minced onion and cook until it becomes translucent and releases its sweet fragrance.
Step 5
Add the sliced black olives and the can of whole peeled tomatoes to the pan. Use a fork or spatula to break down the whole tomatoes, mashing them into a sauce-like consistency. This step helps create a smoother and richer tomato sauce base.
Step 6
Season the tomato sauce with 1g of salt and 1/3 tsp of black pepper. Now, add the prepared cherry tomatoes (added separately for a fresh tomato texture), corn kernels, drained canned tuna, and the blanched, squeezed spinach. Stir everything together well and cook for about 2-3 minutes, allowing the flavors to meld.
Step 7
It’s crucial to reduce the sauce until it’s quite thick and almost dry, with very little liquid remaining. If the sauce is too watery, your lasagna might turn out soupy after baking. Simmer over medium-low heat, stirring occasionally, to evaporate excess moisture and achieve the desired consistency. Be careful not to let it become too dry.
Step 8
Now it’s time to assemble the lasagna. Place one sheet of the prepared yuba at the bottom of your gratin dish. Spoon a generous amount of the reduced tomato sauce over it. Repeat this layering process, creating three layers of yuba and tomato sauce: yuba-sauce-yuba-sauce. Top with the remaining tomato sauce, then crack two fresh eggs over the top, and sprinkle with 2 Tbsp of shredded pizza cheese.
Step 9
To prevent the lasagna from burning and ensure even cooking, cover the gratin dish tightly with aluminum foil. Place the foil-covered dish in a preheated oven or air fryer set to 180°C (350°F) and bake for about 30 minutes. This step cooks the filling and melts the cheese.
Step 10
After 30 minutes, carefully remove the aluminum foil. Now, it’s time to brown the cheese to a golden, appetizing color. With the foil removed, increase the oven or air fryer temperature to 200°C (400°F) and bake for an additional 5 minutes. Once the cheese on top is beautifully golden brown, your lasagna is ready! This tofu skin lasagna offers a fantastic harmony between the chewy yuba and the rich lasagna sauce. The yuba doesn’t get soggy at all and becomes deliciously savory as you chew. We highly recommend trying this yuba lasagna for a healthy and delicious meal, even if you’re not specifically dieting! ^^
