Sicilian-style tuna lasagne

Swap mince for canned tuna in this budget lasagne recipe, made even easier with cream cheese instead of béchamel sauce

  • Prep:5 mins
    Cook:45 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 565
  • fat 34g
  • saturates 20g
  • carbs 40g
  • sugars 6g
  • fibre 4g
  • protein 24g
  • salt 2.3g


  • 400g can chopped tomatoes
  • 250g frozen sliced mixed peppers
  • 85g black olives, from a jar or can, drained and rinsed
  • 2 tsp ground cinnamon
  • 1 tbsp mixed dried herbs
  • 2 x 185g cans tuna in brine, drained
  • 200g tub cream cheese
  • 12 dried lasagne sheets
  • 125g ball mozzarella, torn into pieces


  1. Heat oven to 200C/180C fan/gas 6. Tip the tomatoes, peppers, olives, cinnamon and herbs into a pan, cover and simmer for 10 mins until the tomatoes have broken down a little. Add the tuna and season.

  2. Tip the cream cheese into a bowl, season and mix to loosen a little, adding a splash of water (or milk, if you have some) to make a thick white-sauce consistency. Assemble the lasagne in a baking dish, approx 20 x 30cm. Pour roughly a third of the tuna sauce into the bottom of the dish, top with 4 lasagne sheets, a third of the cream cheese sauce, then repeat the layers twice more. Scatter over the mozzarella and bake for 35 mins until golden and bubbling.

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