Puttanesca lasagne

Name: Puttanesca lasagne
Total time: 1 h 50 min
Yield: 8
Cuisine: Italian
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; 50g unsalted butter; 50g plain flour; 650ml whole milk; 1 x 150g mozzarella ball, drained and chopped; 100g parmesan, grated

Serves: 8

Prep time: 45

Total time: 1 hour 50 mins

Recipe photograph by Ant Duncan

Puttanesca lasagne

Recipe by Abigail Spooner

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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: 45

Total time: 1 hour 50 mins

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Pasta Italian Lasagne Cheese

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 Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.

See more of Abigail Spooner’s recipes

Abigail Spooner

See more of Abigail Spooner’s recipes

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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.

Serve with