• Serves 4
  • Makes 1
  • 55 minutes
  • Difficulty Medium
  • 19 Ingredients


Tuna Vegetable and Chia Lasagne recipe perfect for  the whole family to enjoy for a healthy Winter meal from Mandy Sacher; Paediatric Nutritionist and author of Wholesome Child

Recipe is Nut Free, Egg Free, Gluten Free


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Ingredients (serves 4 | makes 1 Lasagne)

  • 1 tbs Coconut oil or extra virgin olive oil
  • 1 Large brown onion, finely diced
  • 2 Garlic cloves, finely diced
  • 1 Medium carrot, grated
  • 1 Medium zucchini, grated
  • 2 cups (250g) Button mushrooms, diced
  • 3 1/4 Cups (800g) Tomato passata or pasta sauce
  • 1/4 Cup Fresh parsley, finely chopped
  • 425g Canned Tuna
  • To Taste Sea Salt + Pepper
  • 6-8 Rice lasagne sheets (or spelt for a non-gluten-free version)
  • 3 tbs Organic, unsalted butter
  • 1/3 Cup (40g) Arrowroot
  • 3 Cups (750ml) Coconut milk or milk of choice
  • 1-1 1/2 Cups (80-120g) Chedder Cheese, Grated
  • To Taste Sea Salt
  • 1 tbs Chia Seeds


  1. Preheat oven to 180C.
  2. Heat oil in a large saucepan and sauté onion and garlic for 2-3 mins or until soft.
  3. Add carrot, zucchini, mushrooms, passata, tuna and parsley and cook, covered, over low heat for approximately 15 mins, stirring occasionally. Season with some sea salt and pepper.
  4. In a medium-sized sauce pan, melt the butter over medium heat.
  5. Add arrowroot and whisk quickly to combine, then add milk, one cup at a time and cook until it thickens, whisking regularly.
  6. Stir in grated cheese, season with sea salt and set aside.
  7. In a medium-sized casserole dish, place the lasagna sheets, then the tomato and tuna mix, then béchamel sauce. Continue layering in this way with rest of the sheets and finish with a layer of béchamel sauce.
  8. Sprinkle chia seeds over the top layer and bake in the oven for 35-40mins.


Serve immediately, store in the fridge for up to 3 days or freeze for up to 4 months.

Tip: If you want to use fresh fish, simply cook the fish with the onions until browned on both sides, then continue with recipe.

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  • Like recipes that mix up the old favorites


  • Not something I’d eat myself, but I’m sure my daughter would love it as she loves tuna. Thanks for a new way to make it interesting and different for her.


  • Thanks for your recipe for lasagne – I love the opportunity to add chia to recipes.


  • An interesting meal idea. I have never thought of using chia seeds in a savoury dish. Also, adding tuna is a nice spin on this classic. Thanks for sharing


  • Interesting recipe. Thank you for sharing.


  • YES! Love using chia seeds in dinner!


  • We love lasagne in our home. I’ve tried making a vegeterian version, and chicken version, but never tuna. Worth a try.


  • Looks awesome and love the idea of adding tuna and chia seeds thanks for sharing


  • Ooo this looks good!


  • Looks delicious and I love using chia seeds thanks for sharing!!!


  • Oh delicious. Only problem is, the kids wouldn’t like it. I’ll make it for hubby and I instead.


  • Had this for tea tonight, was delicious. Didn’t have any mushrooms but used capsicum. Possibly put in too much pasta sauce as it was very runny but certainly didn’t detract from the taste. Also had about half a cup of Ricotta left so added that together with half a cup of grated cheese. Mine is going to make 6 servings.


  • Wonder if it would taste just as good without the mushrooms.


  • oh wow, chia seeds in there, I don’t really like chia seeds


  • Love the idea of the chia seeds!


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