Putanesca Lasagna
10 ingredients
4 steps
Ingredients
- 1 (15 oz) can tuna in oil, drained, 2 tbsp oil reserved
- 5 None anchovy fillets, finely chopped
- 3 cloves garlic, minced
- 1 tsp dried oregano leaves
- 1/2 tsp dried chili flakes
- 2 (13.5 oz) cans diced tomatoes
- 1/2 cup pitted black olives, thickly sliced
- 1 tbsp baby capers, rinsed, chopped
- 10 None dried lasagna sheets
- 3 tbsp pizza cheese, grated
Directions
-
1Preheat oven to 400°F. Grease a 12x8 inch baking dish.
-
2Heat reserved tuna oil in a frying pan over medium heat. Add anchovies, garlic, oregano and chili. Cook for 1 min, or until fragrant. Add tomatoes, olives and capers. Season. Simmer, covered, for 8 mins, or until sauce thickens slightly. Remove from heat, add tuna and season.
-
3Spread 1/5 of the tuna mixture into prepared dish. Top with 2 1/2 lasagna sheets, breaking to fit. Repeat layers of tuna mixture and lasagna sheets 3 more times. Top with remaining tuna mixture. Drizzle with 1/4 cup water then sprinkle with cheese.
-
4Bake for 30 mins, or until golden and bubbling and pasta is tender. Let cool for 10 mins then serve.
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