Meatless Monday: Vegetable Lasagna From Fig & Olive


I recently attended a media dinner at Fig & Olive in West Hollywood. It was a multi-course affair, as these things tend to be, with a lot of fabulous dishes. But this vegetable lasagna, despite its humble-sounding name, was the star of the evening. I don't think I've ever had a better lasagna. Enjoy!

Vegetarian Lasagna From Fig & Olive
Created by Executive Chef Pascal Lorange
Serves 4
1 lb eggplant
1 lb zucchini
2 lb heirloom tomato
4 pc artichoke
½ lb burrata
½ cup olive oil
½ lb fresh lasagna sheets
TT herbes de provence
TT salt, pepper
0.5 oz basil

Chive oil
1 oz of chive
¼ cup olive oil
TT Salt, pepper

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For the chive olive oil, combine chive, olive oil, salt, and pepper and blend. Drizzle on top of lasagna.

Lasagna Preparation
Blanch pasta for 20 seconds in boiled salted water; remove and cool.

Slice eggplant, zucchini, and artichoke - ¾" thickness, then season and marinate with olive oil. Roast in oven at 400F until the vegetables are cooked through and well caramelized.

Slice the tomato ¼ inch thick and season with salt, pepper, herbes de provence, and olive oil; spread on sheet pan and confit slowly at 300F for 45 min.

In a baking pan, spread the first layer of cooked pasta, cover with layer of eggplant and tomato; continue to layer another piece of pasta, add layers of zucchini, and add dollops of burrata on top, slice basil and sprinkle on top.

Add the third layer of pasta followed by artichoke, tomato confit, and burrata. Cover with another layer of pasta, tomato, and burrata.

Cook for 12 minute at 400F, cut and serve.

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