Root Vegetable Lasagna Shape Magazine

• 1 cup diced parsnip
• 1 cup diced carrot
• 1 sprig rosemary, minced
• 2 garlic cloves, minced
• 1/4 cup olive oil, plus more for pan
• kosher salt
• fresh ground black pepper
• 1/2 cup water
• 2 cups ricotta cheese
• 1/2 teaspoon dried oregano
• 1/2 lemon, zest and juice
• 1 cup loosely packed basil, julienned or 1 tablespoon dried basil, crushed
• 2 cups chopped broccoli florets
• 1/2 cup panko breadcrumbs
• 1/2 cup grated parmigiano-reggiano cheese
• 1 large sweet potato, very thinly sliced

1. Preheat the oven to 375 degrees. Toss parsnips and carrots with rosemary, garlic, 2 tablespoons oil, and salt and pepper to taste. Roast for 25 minutes.
2. Transfer vegetables to a high-speed blender or a food processor, add water. Puree until thick and smooth; set aside.
3. In a medium bowl stir together ricotta, oregano, lemon zest and juice, basil and salt and pepper to taste.
4. In a separate bowl stir together the broccoli, panko, cheese and remaining 2 tablespoons of olive oil.
5. In an 8-inch square pan, drizzle a thin layer of olive oil. Place a quarter of the sweet potato slices in the bottom, letting them overlap slightly. Add a layer of half the herbed ricotta, another layer of a quarter of the sweet potatoes, the parsnip and carrot puree, another quarter of the sweet potatoes, the remaining herbed ricotta and the remaining sweet potatoes. Add a thick layer of the broccoli crumble.
6. Cover the pan with aluminum foil and bake for 55 minutes. Remove foil; continue to bake until broccoli is crisp and browned, about 15 minutes more.
7. You may need to adjust temp and time for altitude and differences in ovens.

parsnip, carrot, rosemary, garlic, olive oil, kosher salt, fresh ground black pepper, water, ricotta cheese, oregano, lemon, basil, broccoli florets, breadcrumbs, cheese, sweet potato

Taken from www.food.com/recipe/root-vegetable-lasagna-shape-magazine-531973 (may not work)