Average: 4.7 (3 votes)
Active time
2 hours
8-10 Servings

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

  1. Preheat the oven to 400°F. To make the tapenade, blend the first five ingredients together in a food processor until smooth. Set aside.
  2. Bring a large pot of water to a boil and cook the pasta according to the package directions. Drain, and lay the sheets flat on foil or plastic wrap to cool.
  3. Spread a thin layer of the tapenade in the bottom of a 9 x 13-inch baking dish. Arrange 4 lasagna sheets over the tapenade, overlapping the edges to make them fit. Spread a little less than ⅓ of the remaining tapenade over the pasta, followed by ⅓ of the vegetables, and a little less than ⅓ of the cheese. Repeat the layers, ending with the pasta. Top with the remaining layer of tapenade followed by the remaining cheese.
  4. Cover with foil and bake for 40 minutes. Remove the foil and bake for 10 minutes longer. Remove the lasagna from the oven and let cool for 10 minutes before slicing. Slice, garnish with basil, and serve.

Courtesy of Foodmatch Inc.


Per Serving: Calories: 366
Fat: 26 grams
Sodium: 1727 milligrams
Carbohydrate: 26 grams
Protein: 10 grams

Yield: 8-10 Servings

How'd it Taste?

Jody Olson
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.
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.
Thank you, Cherish! We've updated the recipe.
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.

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