Nutrition per serving may change if servings are adjusted.
6 whole-grain lasagna noodles
1 (8 ounce) can pineapple chunks (juice pack)
2 tablespoons reduced-sodium soy sauce
2 teaspoons honey
1 teaspoon cornstarch
2 teaspoons canola oil
1 8-ounce package frozen chopped green peppers and onions
1 (6 ounce) can white albacore tuna in water
Freshly ground black pepper (optional)
Cook lasagna noodles according to package directions. Drain; let cool. Cut lasagna noodles in half crosswise, then cut each half into long thin strips; set aside.
Drain pineapple, reserving juice. Set pineapple aside. In a small bowl, whisk together the reserved pineapple juice, the soy sauce, honey and cornstarch; set aside.
In a large nonstick skillet, heat oil over medium-high heat. Add green peppers and onions. Cook 2 minutes. Stir in pineapple juice mixture. Cook and stir until thickened and bubbly. Stir in lasagna noodle strips, pineapple chunks and tuna. Cook and gently stir until heated through. If desired, sprinkle with pepper.