Prep time: 15 min Cook time: 1 hour Total time: 1 hour 15 min
A rich, cheesy lasagna loaded with vegetables.
Lasagna: 1 box
Green Olives Stuffed: 2 cup
Stuffed Garlic: 1 cup
Mediterranean Grilled Vegetables: 6 cups
Basil, finely sliced strips: 1 cup
Almond Stuffed: 1 cup
Caper berries: 1/4 cup
Extra Virgin Olive Oil: 1/4 cup
Fontina Cheese, thinly sliced: 2 cup
Oregano, dried: 1 tablespoon
Black Pepper, cracked: 1/2 tablespoon
Preheat oven to 400°F. To create tapenade, blend the first six ingredients together in a food. processor until smooth. Prepare pasta according to package directions.foil or plastic wrap to cool. Spread a thin layer of tapenade in bottom of glass baking dish. Arrange 4Lasagna sheets lengthwise over tapenade, overlapping edges. Spread a little less than 1/3 of remaining tapenade over pasta followed by 1/3 of vegetables, then a little less than 1/3 of cheese. Repeat steps 5 and 6 two more times, beginning and ending with pasta. Top with remaining layer of tapenade followed by cheese.Cover with foil and bake for 40 minutes. Remove foil and bake another 10 minutes.Remove Lasagna from oven and let cool for 10 minutes before slicing. Slice, garnish with basil, and enjoy!
Tags vegetable | bake | baking dish | lasagna | vegetable lasagna | boxgreen | layer | virgin olive oil | grilled vegetables | package directions | spread |