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Stovetop Mediterranean Olive Salad Lasagna Rolls

Stovetop Mediterranean Olive Salad Lasagna Rolls

Date Added: 16/08/2012

This delicious lasagna recipe is easy to cook and could use up your left over white wine! Try this at home and they will surely impress your guests!



8                                      Uncooked lasagna noodles

Salt as per taste

3 tbsp                              Olive oil divided, plus some extra for boiling the noodles to keep it from sticking together.

1 can                               Lindsay’s Large Pitted California Ripe Olives

1 can                               Lindsay’s Sliced California Ripe Olives, divided

5 ounces                        Crumbled Feta cheese, regular, divided

5                                      Spring onions, Green part only, chopped finely, divided

3/4 tsp                            Dried oregano

1/2 tsp                           Freshly ground pepper

1 tbsp                            Chopped flat-leaf parsley

2 tbsp                            Butter

1 cup                             Finely diced white onions

4                                    Whole cloves of garlic, peeled

1/2 tsp                           Crushed dried thyme

20                                  Seedlees grapes, red or green or a combination of the two

1 cup                             Good drinking quality white wine, dry or sweet per your preference. I used a 2009 Riesling.




1. Add a little oil to a large pot of salted water. Boil the lasagna noodles per package directions.


For the filling

2. While the noodles are getting ready, make the olive salad filling. Drain both cans of olives separately. Tap several times to drain all the liquid. When the olives are drained, set aside one half of the sliced olives for garnish for later and chop the rest, making sure not to mince them too fine.

3. Use four ounces of feta, setting aside 1 ounce of crumbled feta for later to be used in the garnish.

4. Chop the green part of the spring onions using everything except the portion from one spring onion to be used later for the garnish.

5. In a bowl put a tablespoon of olive oil, the chopped olives, the feta, spring onions, oregano and pepper. Mix well to incorporate the flavors. Add salt if necessary though the feta is quite salty. Set aside.


For the garnish

6. In a bowl put a tablespoon of olive oil, the sliced olives, feta and the spring onions that was set aside. Add the parsley, combine and set aside.


Putting it all together

7. Drain the lasagna noodles [don’t rinse in water] and spread on a lightly oiled flat surface or drape over your pasta pot.

8. Working quickly on each noodle put about three tablespoons of olive salad filling and spread, leaving about one inch of the noodle without any filing. Roll the noodle from the end with the filling, like a jelly roll and when you come to the end, press the roll on the end of the noodle. This will help seal it.