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Sicilian-style tuna lasagne

Sicilian-style tuna lasagne

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal565
fat34g
saturates20g
carbs40g
sugars6g
fibre4g
protein24g
salt2.3g
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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

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, October 2014

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A star rating of 4 out of 5.11 ratings
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