This delicious Jamie Oliver Sardine Puttanesca Lasagne is a bold twist on a classic! Rich tomato sauce with sardines, olives, and fresh parsley is layered with a creamy, cheesy white sauce and tender pasta sheets. Baked until golden and bubbling, this dish is packed with flavor and perfect for seafood lovers. Serve it hot for a comforting and satisfying meal!
Ingredients Needed
- 1 onion, finely diced
- 2 tbsp olive oil
- 2 tbsp sardine oil (from tins)
- 3 x 120g (4.2oz) tins of sardine fillets in sunflower oil, drained
- 3 cloves garlic, finely chopped
- ½ tsp chilli flakes
- 2 x 400g (14oz) tins plum tomatoes, mashed
- 50g (¼ cup) butter
- 50g (⅓ cup) plain flour (all-purpose flour)
- 800ml (3⅓ cups) whole milk
- 1 bay leaf
- 60g (2oz) Grana Padano cheese, grated
- 100g (3.5oz) mozzarella, torn
- 100g (3.5oz) green olives, pitted and roughly chopped
- 10g (⅓ oz) fresh parsley, finely chopped
- 15 dried lasagne sheets
How To Make Sardine Puttanesca Lasagne
- Prepare the onion: Heat 2 tbsp olive oil and 2 tbsp sardine oil in a saucepan over medium heat. Add the onion and a pinch of salt, cooking for about 20 minutes until soft and lightly golden.
- Cook the tomato sauce: Add the chopped garlic and chilli flakes to the pan. Cook for 2 minutes, then stir in the mashed tomatoes. Simmer on low heat for 25 minutes.
- Preheat the oven: Set the oven to 190°C (375°F).
- Make the white sauce: In a separate saucepan, melt the butter over medium heat. Stir in the flour to form a paste and cook for 1 minute. Remove from heat and gradually whisk in the milk, ensuring a smooth mixture before adding more.
- Thicken the sauce: Return the pan to heat, add the bay leaf, and bring to a boil. Simmer for 3 minutes until thickened. Stir in 50g (2oz) of Grana Padano and all the mozzarella. Season with salt and black pepper.
- Prepare the sardine filling: Mix the drained sardines, chopped olives, and parsley into the red sauce. Simmer for 2 minutes, then season with salt and black pepper.
- Parboil the lasagne sheets: Bring a large pan of salted water to a boil. Add the lasagne sheets one at a time and cook for 3 minutes until softened. Place on greaseproof paper.
- Assemble the lasagne: Spread a small amount of red sauce in a 30x20cm (12×8-inch) baking dish. Layer with lasagne sheets, followed by ⅕ of the red sauce and ⅕ of the white sauce. Repeat until all the sauce and pasta are used.
- Finish and bake: Mix the final layer so the red and white sauces blend. Spread evenly, ensuring the pasta is fully covered. Sprinkle over the remaining Grana Padano. Bake for 40–45 minutes until golden.
- Rest and serve: Let the lasagne sit for 5–10 minutes before slicing. Enjoy!
Recipe Tips
- Don’t skip parboiling the lasagne sheets: Boiling the pasta for a few minutes prevents a dry lasagne and ensures even cooking. Keep them separated to avoid sticking.
- Make smooth white sauce: Add milk slowly while stirring to avoid lumps. If lumps form, whisk vigorously or strain the sauce for a silky texture.
- Season each layer: Taste and adjust seasoning in both the red and white sauces. Well-seasoned layers make a balanced and flavourful lasagne.
- Let it rest before slicing: Allow the lasagne to sit for 5–10 minutes after baking. This helps the layers set, making it easier to cut and serve without falling apart.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover lasagne cool to room temperature, then transfer it to an airtight container. Store in the fridge for up to 3 days.
- Freeze: Wrap individual portions tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. To serve, thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C (350°F). Place the lasagne in an oven-safe dish, cover with foil, and bake for 20 minutes or until heated through. Remove the foil for the last 5 minutes for a crispy top.
Nutrition Facts
Serving Size: 1 serving (1/ 4 of the lasagne)
- Calories: 550
- Total Fat: 25g
- Saturated Fat: 10g
- Total Carbohydrate: 50g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 30g
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