400 g can chopped tomatoes
250 g mixed capsicums, sliced
85 g pitted black olives, halved
2 tsp ground cinnamon
1 tbsp mixed dried herbs
2 x 185 g cans tuna in brine, drained
500 g cream cheese
12 dried lasagne sheets
125 g ball mozzarella, torn into pieces
- Heat oven to 200C/180C fan. Tip the tomatoes, capsicums, 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 about 1/2 cup water (or milk, if you have some) to make a thick white-sauce consistency. Assemble the lasagne in a baking dish, approx 20 × 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.