Rating
5
Average: 5 (1 vote)
Active time
2 hours
Yield
8-10 Servings
Nutritioni
Ingredients

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

Instructions
  1. Preheat the oven to 400°F. To make the tapenade, blend the first six 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.

Nutrition

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
5
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.

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