Good Morning America Recipes

Mario Batali's 'Not Baked' Lasagne with Green Olives, Tomatoes, and Basil

Make This Easy To Prep Dish

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Servings:6-8
Difficulty: Easy
Cook Time: min

This delicious lasagna can be made ahead and is quick to make. Make it at home for your family this week.

Ingredients

  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, thinly sliced
  • 3 pounds fresh very ripe mixed tomatoes, cut into ½ inch dice, with all of the juices
  • salt
  • 2 tablespoons freshly ground black pepper
  • 1 cup store-bought green olive paste (like Crespi brand)
  • 1 ½ cups pitted green olives such as Nyons
  • 1 ½ pounds lasagna noodles
  • 1 cup fresh basil leaves (from 2 bunches), torn in half
  • ½ cup finely chopped fresh Italian parsley
  • Cooking Directions

    Bring 8 quarts of water to a boil in a large pasta pot.

    While the water is heating, heat the oil in a 14 inch sauté pan over medium heat. Add the garlic and cook until it is starting to color. Add the tomatoes and their juices, and cook until the liquid reduces a bit, 4 to 5 minutes. Season the tomatoes with 1 tablespoon salt and the black pepper. Stir in the olive paste, and then the olives. Remove the pan from the heat.

    Add 2 tablespoons salt to the boiling water. Drop the lasagna into the water and cook for 1 minute less than the package instructions indicate. Just before the pasta is done, careful ladle ¼ cup of the cooking water into the olive mixture.

    Drain the pasta thoroughly in a colander, and add it into the sauce. Add the basil and the parsley over medium heat for about 30 seconds, until the pasta is nicely coated. Pour into a warmed serving bowl, and serve immediately.

    This recipe was styled by chef Karen Pickus for Good Morning America.

    All recipes are courtesy Molto Batali (Ecco 2011).

    Recipe Summary

    Main Ingredients: lasagna, basil, olive paste, green olives

    Course: Pasta

    More Info: Kids Friendly


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