Sicilian-style tuna lasagne
About this recipe
Swap mince for canned tuna in this budget lasagne recipe, made even easier with cream cheese instead of béchamel sauce
Tags
Nutrition per Serving
Credits
Cassie Best
BBCGoodFood / Tasty
Rating
4.2 / 5
13 ratings
Directions
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.
Ingredients
Equipment needed
baking pan, oven, bowl
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
Pricing
Breakdown by ingredient
Prices from Spoonacular (estimates only). Currency rates approximate.
Find Ingredients Near You
Related Recipes
