There’s something magical about lasagna—the way those layers of pasta, cheese, and sauce come together in a symphony of comfort. But what if we took that beloved dish and cranked up the flavor with the bold, briny punch of puttanesca? That’s exactly what we’re doing here. Picture this: salty olives, tangy capers, and umami-rich anchovies nestled between creamy ricotta and bubbling mozzarella, all wrapped up in a rich tomato sauce. This isn’t just lasagna—it’s lasagna with attitude.
Why This Recipe Works
- Bold, Unapologetic Flavor – Puttanesca sauce isn’t shy, and neither is this lasagna. Every bite delivers a punch of salt, tang, and depth.
- Meal Prep Hero – Assemble it ahead, pop it in the oven when you’re ready, and let the aroma do the rest. Perfect for busy nights or impromptu gatherings.
- Endlessly Adaptable – Not a fan of anchovies? Skip ’em. Need it gluten-free? Swap the noodles. This dish bends to your cravings without losing its soul.
A Little Backstory
Puttanesca sauce has roots in Naples, born from humble pantry staples—olives, capers, anchovies—that pack a serious flavor punch. Its name, which roughly translates to “in the style of the street,” tells you everything you need to know: it’s bold, unfussy, and utterly delicious. Pairing it with lasagna? That’s just genius. You keep the soul of puttanesca while wrapping it in the cozy embrace of baked pasta.
Essential Ingredients & Tools
Ingredients for the Sauce
- 2 tbsp olive oil (extra-virgin for best flavor, or regular olive oil in a pinch)
- 4 garlic cloves, minced (or 1 tsp garlic powder if fresh isn’t available)
- 6 anchovy fillets, chopped (optional; substitute with 1 tbsp white miso paste for vegetarian depth)
- ½ tsp red pepper flakes (adjust to taste)
- 1 (28-oz) can crushed tomatoes (San Marzano preferred, but any high-quality brand works)
- ½ cup Kalamata olives, pitted and chopped (green olives work too)
- 3 tbsp capers, drained (rinse if sensitive to salt)
- 1 tsp dried oregano (or 1 tbsp fresh oregano)
Ingredients for the Filling
- 15 oz ricotta cheese (whole-milk for creaminess, or part-skim for lighter texture)
- 1 egg (helps bind the ricotta layer)
- ¼ cup grated Parmesan (Pecorino Romano adds sharper flavor)
- ¼ cup chopped fresh parsley (or 1 tbsp dried parsley)
Additional Components
- 12 lasagna noodles (oven-ready or traditional; gluten-free noodles work too)
- 2 cups shredded mozzarella (low-moisture melts best)
- Salt and black pepper to taste
Tools
- 9×13-inch baking dish (or two smaller dishes if needed)
- Large skillet (a Dutch oven works too)
- Mixing bowls (one for ricotta, one for sauce prep)
- Cheese grater (pre-shredded mozzarella is fine, but freshly grated melts smoother)
Serves: 8 | Prep: 25 min | Cook: 45 min | Total: 1 hr 10 min
How to Make It
1. Build the Flavor Foundation
Heat 2 tbsp olive oil in a skillet over medium heat—you want it warm enough to coax out the flavors but not so hot that the garlic burns. Toss in 4 minced garlic cloves, 6 chopped anchovy fillets, and ½ tsp red pepper flakes, stirring until the anchovies dissolve into the oil (about 2 minutes). This step is crucial—those little fish disappear, leaving behind a deep, savory backbone for the sauce.
2. Simmer the Sauce to Perfection
Add 1 (28-oz) can crushed tomatoes, ½ cup chopped Kalamata olives, 3 tbsp capers, and 1 tsp dried oregano. Let it bubble away, uncovered, for 15 minutes, stirring occasionally. You want it thick enough to coat the back of a spoon—no watery lasagna here.
3. Whip Up the Ricotta Layer
In a bowl, mix 15 oz ricotta cheese, 1 egg, ¼ cup grated Parmesan, ¼ cup chopped fresh parsley, and a pinch of salt. Don’t overdo it—just blend until smooth. Overmixing can make it dense, and we want it light and creamy.
4. Layer Like a Pro
Spread ½ cup of sauce on the bottom of your baking dish (this keeps the noodles from sticking). Then:
- 12 lasagna noodles
- ⅓ of the ricotta mixture (spread it thin—less is more here)
- Sauce
- 2 cups shredded mozzarella
Repeat until you run out of ingredients, finishing with noodles, sauce, and a generous blanket of mozzarella.
5. Bake Until Golden & Bubbly
Cover with foil and bake at 375°F (190°C) for 30 minutes. The foil traps steam, cooking the noodles evenly. Then, uncover and bake 15 more minutes until the top is gloriously golden. Let it rest 10 minutes before slicing—this keeps the layers intact instead of sliding everywhere.
Pro Tips for Lasagna Perfection
Taming the Salt
If you’re sensitive to salt, rinse the capers and olives before using them. And taste the sauce before adding extra salt—those anchovies bring plenty of umami on their own.
Sauce Consistency is Key
Too thin? Simmer it longer or stir in 1 tbsp tomato paste. Too thick? A splash of pasta water or broth will loosen it up.
Ricotta Wisdom
Spread it thin—about ¼ inch thick—so it complements rather than overwhelms. For extra creaminess, mix in 2 tbsp heavy cream before layering.
Noodle Know-How
If using traditional noodles, boil them just until al dente, then rinse under cold water to stop the cooking. Oven-ready noodles? Add ½ cup water to the sauce to help them soften.
Storing and Reheating
Fridge
Cooled lasagna keeps covered for up to 3 days. Reheat at 350°F (175°C) for 20 minutes, or broil the top for a crispy finish.
Freezer
Wrap unbaked lasagna tightly in plastic wrap + foil and freeze for up to 3 months. Bake from frozen, adding 15–20 minutes to the covered time.
Single Servings
Microwave slices with 1 tsp water, covered by a damp paper towel, for 90 seconds to keep them from drying out.
Nutrition (Per Serving)
- Calories: 420
- Protein: 22g
- Carbs: 45g
- Fat: 18g
- Fiber: 4g
Variations to Try
Vegetarian
Skip the anchovies and use 1 tbsp white miso paste or 2 tsp soy sauce for umami. Add sautéed mushrooms for extra heartiness.
Gluten-Free
Swap in gluten-free lasagna noodles (brown rice or quinoa-based work well).
Protein Boost
Layer in 1 lb cooked Italian sausage or ground beef, or mix ½ cup grated Pecorino into the ricotta for extra sharpness.
Spicy Kick
Double the red pepper flakes or add 1 diced Calabrian chili. Finish with a drizzle of chili oil for heat.
Dairy-Free
Use cashew cream (blended soaked cashews + water) instead of ricotta and nutritional yeast in place of Parmesan.
Perfect Pairings
Complementary Dishes
Garlic Bread: A toasted baguette rubbed with garlic and brushed with olive oil cuts through the lasagna’s richness. The crunch contrasts the creamy layers.
Arugula Salad: Toss peppery arugula with lemon vinaigrette and shaved Parmesan. The acidity balances the dish’s saltiness.
Drinks
Chianti Classico: This medium-bodied red wine’s tannins stand up to the bold flavors.
Sparkling Water with Citrus: A squeeze of lemon or lime cleanses the palate between bites.
Something Sweet
Lemon Sorbet: Its bright acidity refreshes after a hearty meal.
Dark Chocolate Almond Biscotti: The bitterness complements the lasagna’s savory depth.
FAQs
Can I make this ahead?
Absolutely! Assemble it unbaked and refrigerate overnight, or freeze for up to 3 months.
How do I avoid watery lasagna?
Make sure your sauce is thick before assembling, and let the baked lasagna rest before slicing.
Best anchovy substitute?
White miso paste or soy sauce adds similar depth without the fish.
Lasagna Puttanesca: A Flavor-Packed Twist on the Classic Comfort Dish
Try my Lasagna Puttanesca for a bold twist on classic comfort food. Packed with olives, capers, and rich tomato sauce, it's a flavor explosion. Get the recipe now!
Ingredients
For the Sauce
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2 tbsp olive oil
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4 cloves garlic (minced)
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6 anchovy fillets (chopped)
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½ tsp red pepper flakes
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1 (28-oz) can crushed tomatoes
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½ cup Kalamata olives (pitted and chopped)
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3 tbsp capers (drained)
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1 tsp dried oregano
For the Filling
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15 oz ricotta cheese
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1 egg
-
¼ cup grated Parmesan
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¼ cup chopped fresh parsley
Additional Components
-
12 lasagna noodles
-
2 cups shredded mozzarella
-
Salt and black pepper (to taste)
Instructions
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Heat 2 tbsp olive oil in a skillet over medium heat. Add 4 minced garlic cloves, 6 chopped anchovy fillets, and ½ tsp red pepper flakes; stir until anchovies dissolve (2 minutes).01
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Add 1 (28-oz) can crushed tomatoes, ½ cup chopped Kalamata olives, 3 tbsp capers, and 1 tsp dried oregano. Simmer uncovered for 15 minutes until thickened.02
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In a bowl, mix 15 oz ricotta cheese, 1 egg, ¼ cup grated Parmesan, ¼ cup chopped fresh parsley, and a pinch of salt until smooth.03
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Spread ½ cup sauce in a 9x13-inch baking dish. Layer 12 lasagna noodles, ⅓ of the ricotta mixture, sauce, and 2 cups shredded mozzarella. Repeat, ending with noodles, sauce, and mozzarella.04
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Cover with foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake 15 more minutes until golden. Rest 10 minutes before slicing.05
