Puttanesca lasagne
Serves: 8
Prep time: 45Total time: 
Recipe photograph by Ant Duncan
Puttanesca lasagne
Here, we’ve taken an Italian puttanesca sauce, then layered it into a flavour-packed lasagne with aubergine, an oozy mozzarella sauce and a golden parmesan topping. Serve with a lightly dressed salad.
Serves: 8
Prep time: 45Total time: 
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Nutritional information (serving )
Calories
562Kcal
Fat
31gr
Saturates
15gr
Carbs
47gr
Sugars
16gr
Fibre
6gr
Protein
24gr
Salt
2.4gr
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our Senior Food Producer. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 2 tbsp olive oil
- 2 aubergines, cut into 2cm chunks
- 1 red onion, chopped
- 3 garlic cloves, crushed
- 1 x 50g tin anchovy fillets, drained and chopped
- pinch of chilli flakes
- 2 x 400g tins chopped tomatoes
- 2 tbsp capers, rinsed and drained
- 100g pitted kalamata olives, halved
- 1 tbsp light brown soft sugar
- about 9 dried lasagne sheets
For the béchamel
- 50g unsalted butter
- 50g plain flour
- 650ml whole milk
- 1 x 150g mozzarella ball, drained and chopped
- 100g parmesan, grated
Step by step
- Heat 1 tablespoon of oil in a large non-stick sauté pan, then fry the aubergine chunks for 10-12 minutes over a high heat, stirring regularly, until golden and tender. Season and set aside on a plate.
- Reduce the heat to low, then add the remaining tablespoon of oil and the onion. Fry for 5 minutes until softened, then add the garlic, anchovies and chilli flakes and cook for a further 5 minutes. Tip in the tinned tomatoes with 100ml water, then return the aubergine chunks and simmer for 25-30 minutes until thickened. Stir in the capers, olives and sugar, then remove from the heat. Check the seasoning to taste.
- Meanwhile, preheat the oven to 200°C, fan 180°C, gas 6. Melt the butter in a saucepan, stir in the flour and cook out for 2 minutes. Remove from the heat and gradually whisk in the milk. Cook, stirring continuously, over a medium heat until the sauce has thickened. Remove from the heat, then stir in the mozzarella and one-third of the parmesan until melted. Season to taste.
- Spread a third of the aubergine mixture over the base of a deep ovenproof dish (about 26cm x 21cm x 6cm). Next, add a layer of lasagne sheets, then a third of the béchamel sauce. Repeat the layers twice more. Scatter over the remaining parmesan.
- Bake for 35-40 minutes, or until golden and bubbling. Leave to rest for 10-15 minutes before serving.
