Sw. Pot. & Pumpkin Lasagna wOlive Butter
Source of Recipe
Source: Cooking.com
List of Ingredients
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
Recipe
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.
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