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

  1. 1
    Preheat oven to 400°F. Grease a 12x8 inch baking dish.
  2. 2
    Heat 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.
  3. 3
    Spread 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.
  4. 4
    Bake for 30 mins, or until golden and bubbling and pasta is tender. Let cool for 10 mins then serve.

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