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
- Preheat the oven to 400°F. To make the tapenade, blend the ﬁrst six ingredients together in a food processor until smooth. Set aside.
- 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.
- 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.
- 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.
NutritionPer Serving: Calories: 366
Fat: 26 grams
Sodium: 1727 milligrams
Carbohydrate: 26 grams
Protein: 10 grams