LASAGNA WITH ROASTED BEETS AND HERB BéCHAMEL
I also call this "pink lasagna," as the beets will bleed into the béchamel and onto the pasta when it bakes. Roast the beets ahead so that they will be cool enough to handle easily when you're ready to assemble the lasagna.
Provided by Martha Rose Shulman
Categories dinner, casseroles, main course
Time 2h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast 40 to 45 minutes, until the beets are easily penetrated with the tip of a knife. Remove from the oven and allow to cool in the dish. Cut away the ends and slip off the skins. Slice crosswise into 1/4-inch-thick rounds and set aside.
- Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes. Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. It should have the texture of wet sand. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste. Season with salt, pepper and nutmeg. Strain while hot into a large measuring cup or a medium bowl and stir in the chopped herbs and 1/4 cup of the Parmesan.
- Preheat the oven to 350 degrees. Oil a rectangular baking dish. Spread a spoonful of béchamel over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the béchamel over the noodles. Top with a layer of beets and sprinkle with Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan. Make sure the noodles are well coated with béchamel so they will be sure to soften during baking.
- Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 5 to 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.
Nutrition Facts : @context http, Calories 289, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 486 milligrams, Sugar 10 grams
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Mahesh babu
[email protected]Overall, I enjoyed this lasagna.
ma'at white
[email protected]I had trouble finding roasted beets at the store.
Anni Nyman
[email protected]This lasagna is a bit time-consuming to make, but it's worth the effort.
Marainne Ibrahim
[email protected]Not a fan of beets? You'll love this lasagna.
Juli Neme0
[email protected]Easy to follow recipe.
Reagan M
[email protected]Perfect for special occasions!
Namirimu Lazia
[email protected]This lasagna is a must-try for beet lovers.
Alfred Glory
[email protected]I love the combination of roasted beets and herb béchamel sauce. It's a unique and delicious twist on a classic dish.
Sean Seguin
[email protected]Overall, I enjoyed this lasagna. It was a bit time-consuming to make, but it was worth the effort.
Antonio Mendez
[email protected]I had some trouble finding roasted beets at the store. I ended up using canned beets instead and they worked just fine.
Hubert Mangali
[email protected]The lasagna was good, but I found it to be a bit too heavy. Next time, I'll try using less cheese.
Vicky Browns
[email protected]This recipe is a keeper! The lasagna was delicious and looked impressive too. I can't wait to make it again.
Nandipha MHLONGO
[email protected]I've made this lasagna twice now and it's quickly become a favorite. It's perfect for special occasions or potlucks.
john browne
[email protected]I'm not usually a fan of beets, but this lasagna changed my mind. The beets added a subtle sweetness that complemented the other flavors perfectly.
Olabisi Owolabi
[email protected]This lasagna was a hit with my family and friends. Everyone loved the unique flavor combination and how moist and cheesy it was.
Most Nilufa easmin
[email protected]The recipe was well-written and easy to follow. I especially liked the detailed instructions for making the roasted beets and the herbed béchamel sauce.
Harison Zipp
[email protected]Lasagna with Roasted Beets and Herb Béchamel was a taste sensation! The earthy sweetness of the beets blended perfectly with the creamy béchamel sauce, while the herbs added a delightful aromatic touch.