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Sweet Potato and Pumpkin Lasagna with Black Olive Butter

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Rating: 4   Reviews: 1 See Reviews
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Active Time:  25 Minutes
Total Time:  1 Hour 15 Minutes
  Serves 6
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
Sweet Potato and Pumpkin Lasagna with Black Olive Butter Recipe at
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 1 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 created exclusively for by Johanne Killeen & George Germon.

Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 6
Calories: 566
Fat. Total: 24g
Fiber: 9g
Carbohydrates, Total: 84g
Sodium: 141mg
% Cal. from Fat: 38%
Cholesterol: 31mg
Protein: 10g
Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Pamela, AZ Reviewed: 11/26/2010
Thanksgiving vegetarian
This was a fun recipe to make and turned out pretty well. The last minute assembly was a bit hectic, as I was trying to keep everything warm from kitchen to table. The noodles ended up cold by the time we ate. Everyone said they liked it, so I consider it a keeper.
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