Fresh Tomato Lasagna with Olive Tapenade :
For a delectable twist, skip the sauce and instead tuck into thick-sliced tomatoes, plus caramelized onions, black-olive tapenade, and plenty of mozzarella.
An awesome Vegetarian Lasagna recipe with the goodness of EKiN Olive Oil.
Let us try it out, fill our bellies with yummy food and enjoy the same.
Ingredients
- 4 Tablespoon Unsalted Butter
- 2 Large Onions
- 1.5 Teaspoon Sugar
- 12 Lasagna Noodles
- 3 Tablespoon Ekin Olive Oil
- 6 Tablespoon Black Olive Tapenade
- 2 Large Tomatoes
- 2 Sprig Fresh Rosemary
- 8 Ounce Mozarella
- 1 French Baguette
Servings: Servings
Instructions
- In a medium skillet over medium-low heat, melt 2 tablespoons butter. Sauté onions and 1/2 teaspoon salt until soft, about 20 minutes. Add sugar, raise heat to medium, and cook, stirring frequently, until onions begin to brown, 5 minutes. Add 3 tablespoons water and stir to deglaze skillet. Cook until onions are brown, 5 to 8 minutes. Set aside.
- Meanwhile, bring a large pot of salted water to a boil and cook lasagna noodles following package instructions. Drain and drizzle 1 tablespoon olive oil over noodles.
- Preheat oven to 350 degrees F. Brush bottom of a 9- by 13-inch baking dish with 1 tablespoon olive oil. Lay 3 noodles side by side, covering bottom of dish. Spread 2 tablespoons tapenade over noodles, followed by one-third of tomatoes, 1 teaspoon rosemary, 1/4 teaspoon pepper, one-third of reserved onions, and 1/2 cup mozzarella. Repeat with 2 more layers. Place remaining 3 noodles over top of lasagna and drizzle with remaining olive oil. Cover with aluminum foil and bake until cooked through, about 50 minutes.
- Meanwhile, tear bread from crust into large breadcrumbs. In a large skillet, melt remaining butter. Add breadcrumbs; toss.
- Remove lasagna from oven, uncover, and top with breadcrumbs and remaining mozzarella. Bake until cheese melts, about 5 minutes. Let rest for 10 minutes before serving.
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