Enjoy the taste of the Mediterranean in every bite of this flavor-packed lasagna, which layers olive tapenade, roasted vegetables and cheese. Shop for different kinds of green olives; for a great combination, use half stuffed with garlic and half stuffed with almonds.
4 cups green olives
¼ cup caper berries
¼ cup extra-virgin olive oil
1 teaspoon dried oregano
½ teaspoon cracked black pepper
1 box lasagna
6 cups roasted or grilled Mediterranean vegetables (your choice)
1 ½ pounds Fontina cheese, thinly sliced
½ cup thinly sliced fresh basil leaves
Courtesy of Foodmatch Inc.
Cherish says: Great recipe. The only reason I did not give the recipe 5-Stars is because the directions state, “To make the tapenade, blend the first six ingredients together in a food processor until smooth.” There are only 5 tapenade ingredients, unless the basil is moved from the bottom of the recipe. Thanks.
Sandy-Oldways says: Thank you, Cherish! We’ve updated the recipe.
Cherish says: Thanks for updating the instructions. Hands-down this is one of the best recipes I have ever made (or eaten). Additionally, (contrary to the instructions on the box of lasagna), it freezes well, though for “company,” I prefer to serve it “fresh” (or reheated from the fridge). My vegetable options include (in order from the most to the least): zucchini, tomatoes, mushrooms, red and yellow onion, artichoke hearts, leeks, and asparagus. Enjoy!! You won’t go wrong with this one.
Jody Olson says: What an amazing recipe! Made this for a Sunday dinner. The olive tapenade is delicious in the lasagna. My deli counter was out of Fontina so I used Provolone and Asiago. I portioned and froze the leftover for lunch and it tastes wonderful. My husband is reluctant to try new things, he loved this. I roasted, red onion, leeks, red and green peppers, multi color carrots, zucchini, baby broccoli and asparagus. I did a thin slice on the veggies. Next time I will do a small dice on them.
(3)
Leave a comment