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puttanesca lasagna

A lasagna made with a funky puttanesca sauce, with layers of zucchini in between the pasta sheets
Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: American, Italian
Keyword: Mash-Up, pasta
Servings: 8 people


  • 2 tablespoons chopped anchovy or anchovy paste
  • 1 onion diced
  • 3 cloves garlic
  • 2 tablespoons chopped olives
  • 1 tablespoon chopped capers
  • 1 small can tomato paste
  • 28 ounces crushed tomato
  • ricotta
  • mozzarella
  • zucchini
  • lasagna


  • Make a puttanesca sauce by sauteing some anchovy in with an onion before adding a few cloves of garlic. Then a handful of roughly chopped olives and capers, followed by a can of tomato paste. Stir that around a bit, then add in a large can of crushed tomatoes and stir letting it simmer for awhile. Toss in a cup or so of water to thin it out a little. Taste the sauce and add the olives and capers and anchovies to your personal taste, depending on if you want this sauce to be super pungent or not.
  • Then just layer up a normal lasagna with some sheets of pasta, sauce, ricotta and mozzarella, splicing in a layer of shaved zucchini in between every pasta layer. YUM!