- 3 tablespoons extra virgin olive oil
- 6 medium sweet potatoes, washed
- 1 small butternut squash, halved, seeded
- 1 small sugar pumpkin, halved, seeded
- 1/2 cup pitted Kalamata olives
- 1/2 teaspoon minced fresh rosemary leaves
- 6 tablespoons unsalted butter, room temperature
- Twelve 6-inch-square fresh lasagna noodles, or 12 extra-wide dry lasagna noodles
- Freshly grated Parmigiano-Reggiano cheese
Preheat oven to 425 degrees F.
Lightly coat 2-quart souffle dish with olive oil. Cover 2 large baking sheets with foil. Lay potatoes on a foil-lined baking sheet. Lay pumpkin and squash cut side down on second foil-lined baking sheet. Roast until potatoes, squash and pumpkin are tender, about 40 minutes. Cool slightly.
Peel potatoes, squash and pumpkin. Working in batches, transfer potatoes, squash and pumpkin to food processor and puree until smooth. Transfer mixture to bowl; stir to blend. Season to taste with salt. Transfer puree to prepared dish; smooth top. Bake until vegetable puree is completely heated through, about 15 minutes.
Meanwhile, puree olives and 3 tablespoons olive oil in clean food processor. Mix in rosemary. Transfer olive puree to large bowl. Mix in melted butter. Set aside.
Drop lasagna noodles into large pot of boiling salted water and cook until al dente. Drain. Toss lasagna noodles with olive puree.
Spoon mounds of pureed vegetables onto 6 individual heated plates.
Drape 2 lasagna noodles over each serving. Garnish with cheese and serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
566 calories; 24g total fat; 31mg cholesterol; 141mg sodium; 84g carbohydrates; 9g fiber; 10g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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