Sicilian-style tuna lasagne

Sicilian-style tuna lasagne

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(7 ratings)

Prep: 5 mins Cook: 45 mins

Easy

Serves 4
Swap mince for canned tuna in this budget lasagne recipe, made even easier with cream cheese instead of béchamel sauce

Nutrition and extra info

Nutrition: per serving

  • kcal565
  • fat34g
  • saturates20g
  • carbs40g
  • sugars6g
  • fibre4g
  • protein24g
  • salt2.3g
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Ingredients

  • 400g can chopped tomatoes
  • 250g frozen sliced mixed peppers
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 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
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 200g tub cream cheese
  • 12 dried lasagne sheets
  • 125g ball mozzarella, torn into pieces

Method

  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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Comments, questions and tips

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Comments (5)

stevemaskery's picture
1.25

Hmm.
I love lasagna. I like olives. Well, I like olives as hors d'oeuvres and tolerate them on a pizza. And cinnamon is fantastic - in an apple pie or a hot cross bun.
But with tuna? I think not.
So if I make a dish like this again, I'll ditch the cinnamon and the olives. Mushrooms would work, I think.
The cream cheese white sauce works well, though. I've used it before and it easy, especially if, as I do, you need to scale down.
But I halved this recipe and so still have another portion and I'm not sure I want to eat it.

vintagemunchkin's picture

Really enjoyed this but think I will throw in another tin of tomatoes next time. There wasn't enough moisture to soften the edges of the pasta. Will definitely make again though!

ilonalaulajainen's picture

Liked this alot. Used fresh peppers in stead of frozen. Added 370 g passata to have more liquid in the sauce.

elfino's picture
3.75

Wow this was easy and surprisingly tasty! The cream cheese worked really well as a speedy cheese sauce and didn't taste too thick or creamy either.

ellenh's picture
3.75

wasn't expecting to like this as much as I did, but really nice. Replaced peppers with courgettes and mushrooms due to allergy, and whole family devoured it. Really light but still filling, another good after work meal, definitely on the repeat make list

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