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
Ingredients
- 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
Method
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.
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.