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

Dietary Requirements: None

Cuisine: Mediterranean

Total Cooking Time: 50 mins

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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

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.

Estimated Recipe Prices:

Note: Prices provided by Spoonacular from a variety of supermarkets and are estimates only.