Lasagna alla Putanesca

Craving comfort food with bold Mediterranean flair? This Lasagna alla Puttanesca layers anchovies, olives, and capers into a rich tomato sauce for a briny, flavour-packed twist on the classic. It’s a satisfying baked pasta dish that’s perfect for weeknight dinners or entertaining guests.

Prep Time1 15

Cook Time1 30

Total Time2 45

Pasta Range: Italpasta

Pasta Shape: Lasagne

Cooking Skill: Advanced

Collection: New Favourites

Serves:

Calories: 360kcal

Ingredients

9 (approx. 225g) Italpasta Lasagne noodles
1 medium eggplant chopped in approx 1-inch cubes (about 6 cups (1.5 L) chopped) + 1 tbsp (15 mL) of salt
2 tbsp (30 mL) extra virgin olive oil
1 onion diced
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) chili pepper flakes
50 g tin, anchovy fillets packed in oil patted lightly dry and chopped (approx. 9 anchovy fillets).
3 tbsp (45 mL) tomato paste
1 cup pitted Kalamata olives chopped
1/3 cup (60 mL) drained capers
2 can (796 mL) whole peeled tomatoes and juices crushed
1/2 cup (125 mL) each of chopped fresh parsley and chopped fresh basil divided
7 cloves garlic finely chopped
2 tsp (10 mL) balsamic vinegar
1/2 tsp (2 mL) salt
1 tub (375 mL) full fat ricotta cheese
1 egg lightly beaten
1/2 lb (250 g) mozzarella cheese (about 3 cups (750 mL) grated) thinly sliced

US - Metric

Instructions

Directions

Cook lasagne noodles according to package directions. Drain well and toss with a splash of olive oil to keep them from sticking together. Lay flat on a baking sheet while preparing sauce.
In a large bowl, toss chopped eggplant with salt.
Place into a colander and let drain for approximately 1 hour.
Rinse the eggplant under cool running water, drain thoroughly, using a paper towel, pat dry.
Preheat the oven to 375°F (190°C).
Lightly grease a 9 X 13-inch (3.5 L) baking dish with olive oil. Set aside.
In a large saucepan, heat oil over medium heat. Cook onion for about 5 minutes or until lightly golden.
Add eggplant and cook, stirring, for about 3 to 5 minutes until the edges of eggplant start to brown. Add oregano and chili flakes, cook stirring for about 30 seconds until fragrant. Stir in anchovies, tomato paste, olives, capers and crushed tomatoes.
Simmer and cook, stirring occasionally until the sauce is thickened, about 10 to 15 minutes.
Stir in ¼ cup (60 mL) each of parsley and basil, garlic, balsamic vinegar and salt.
Remove from heat and set aside while preparing ricotta mixture.
Stir the ricotta with egg, garlic powder, onion powder and pepper.

Assembly

Spread approximately 1 ½ cups (375 mL) of the puttanesca sauce on bottom of baking dish.
Top with 3 lasagne noodles and dollop approximately one third of the ricotta mixture evenly over noodles. Using the back of a spoon, spread ricotta mixture out as much as possible (it does not have to be perfect), sprinkle evenly with approximately one third of grated mozzarella. Top with approximately 1 cup (250 mL) sauce.
Repeat layers. On the final layer of noodles, add remaining puttanesca sauce. Cover with foil and place in the centre of preheated oven for about 40 minutes until the edges are golden.
Uncover and sprinkle remaining cheese evenly over lasagna. Bake for an additional 10 to 15 minutes until the cheese has melted.
Remove from the oven and let stand for about 15 minutes before cutting/serving.
Garnish top with remaining parsley and basil. Serve.

Tips

Add 1 cup (250 mL) chopped, jarred artichoke hearts to sauce before assembling.
Use grated Asiago cheese instead of mozzarella.

Nutritional Analysis