This cheap and cheerful lasagne is only £1.22 per portion. Using tinned tuna keeps the cost down but is still full of nutrients, then topped with courgette and mozzarella-this lasagne is a perfect midweek option for these tough times.
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
1 hr 5 mins
Total Time:
1 hr 30 mins
Cal/Serv:
400
Ingredients
1Tbsp.
olive oil
2
courgettes, trimmed and coarsely grated
1
onion, finely chopped
2tsp.
dried mixed herbs
1/2tsp.
dried chilli flakes
400g
tin chopped tomatoes
145g
tin tuna in brine, drained and flaked
160g
full-fat cream cheese
Finely grated zest 1 lemon
8
dried lasagne sheets
50g
mozzarella, roughly torn
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Heat 1/2tbsp oil in large, deep frying pan over medium hob heat and cook the courgette for 15min, stirring occasionally, until most of the moisture has evaporated. Tip into a heatproof bowl and return the pan to the heat.
Step 2Add remaining oil to the pan and cook the onion for 10min, until softened. Add the dried herbs and chilli flakes and cook for 2min, until fragrant. Stir in the tomatoes and plenty of seasoning. Bring to the boil and simmer for 5min, until slightly reduced. Remove from the heat and stir in the tuna.
Step 3Add the cream cheese, lemon zest and plenty of seasoning to the courgette bowl and mix well.
Step 4Spoon 1/2 the tomato mixture into the base of a roughly 2 litre ovenproof serving dish and spread to level. Arrange 4 pasta sheets on top and spread over 1/2 the cream cheese mixture. Repeat layering once more. Sprinkle over the mozzarella.
Step 5Cook in the oven for 25-30min, or until golden and bubbling. Serve with a green salad, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
