Fresh Tomato Lasagna with Olive Tapenade

• 4 T. butter
• 2 lg. Vidalia onions, thinly sliced
• Salt & pepper, to taste
• 2 tsp. sugar
• 12 lasagna noodles
• 4 T. olive oil
• 6 T. black olive tapenade
• 2 beefsteak tomatoes, thickly sliced
• 1 T. finely chopped, fresh rosemary
• 3 c. Mozzarella cheese, shredded
• 1 French baguette

Melt 2 tablespoons of the butter in a skillet over medium-low heat. Saute onions with a sprinkle of salt until soft, about 20 minutes. Add sugar, raise heat to medium, and cook, stirring frequently until onions begin to brown, about 5 minutes. Add 3 tablespoons water, and stir to deglaze skillet. Cook until onions are brown, about 8 minutes; set aside.

Meanwhile, cook lasagna noodles as directed on package. Drain, and drizzle 1 tablespoon olive oil over noodles.

Preheat oven to 350. Brush bottom of a 9 X 13-inch casserole with 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, pepper, one-third of reserved onions, and 1/2 cup mozzarella. Repeat with two 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 some bread into large breadcrumbs. In large skillet, melt remaining butter. Add breadcrumbs and toss.

Remove lasagna from oven. Uncover; top with breadcrumbs and remaining mozzarella. Bake until cheese melts, about 10 minutes. Let rest 10 minutes before serving.  Serves 6.