Ingredients:

1 lb Sweet Potato cut into 1/4″ slices

2 red peppers, sliced into 4

2 large red onions, cut into 1.4″ slices

2 parsnips halved crosswise and lengthwise (optional)

4 large tomatoes – preferable heirloom

1 large bunch of sage, 2 is better

1 stick butter

Olive oil

Fresh lasagne sheets (store bought or homemade) cut into squares half the width of the sheet.

Fresh parmesan (grated and shaved)

Directions:

Toss the vegetables in a little olive oil.  Spread on a bakign sheet and add around half of the sage.  Bake in the oven at 350 for around an hour.  Melt the butter and add the rest of the sage.  Cook on medium heat for 2-3 minutes until sage is crispy but butter is not burnt. Be sure not to cook on too high a heat as you wnat that nutty butter taste, but not so far as it is bitter.  Some times I will cook the sage separately in a little clarified butter to let it get crispier then add to the rest of the butter. Cook the pasta in salted water.

Place a square of pasta on a plate.  Top with a vegetable.  Add a little sage butter and grated parmesan.  Add another pasta sheet, and vegetable, continuing to layer until you finish with a pasta sheet.  Top with shaved parmesan, a little cracked pepper, sage butter and a few pieces of the crispy sage.  Server immediately.

 Variations:

Play with the vegetables, and use what is in season.  This recipe works with most root vegetables.  I will use pumpkin often, but any vegetable you can imagine roasting with sage will work fine. You can also try crisping the sage in olive oil then adding to the butter.