Sicilian-style tuna lasagne

• can chopped tomatoes400g g
• frozen sliced mixed peppers↗250g g
• black olives↗85g g

  from a jar or can, drained and rinsed

• ground cinnamon↗2 tsp tsp
• mixed dried herbs↗1 tbsp tbsp
• cans tuna↗2 x 185g g

  in brine, drained

• tub cream cheese200g g
• dried lasagne↗12

  sheets

• ball mozzarella↗125g g

  torn into pieces

Step-by-step instructions

1. 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. 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.