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1 Comment This delicious beetroot lasagna with roasted beetroot and goat cheese is easy to make, but roasting the beetroot takes a bit of time. You can speed things up by using ready-roasted beetroot.
Beetroot lasagna
Beetroot, I love them so much. And you can cook them in so many different ways! Roast them slowly in the oven, use them raw in salads or put them through a juicer. I only do the latter when I have bought too many raw beetroots and need to use them before they wilt.
Slowwww
This is definitely not a quick lasagne, although you can speed up the process by using ready-roasted beetroot. But if you’ve got a bit more time, it’s worth roasting the beets in the oven first. Using raw beetroots also means you can use different color of beets. Whenever I buy the ready roasted variety I have only been able to find the red ones. Which is totally ok too. The instructions in the recipe card are all about roasting the beetroot yourself but obviously you can skip that step when your using already roasted.
Roasting the beetroot adds extra flavor to the lasagne, but it can easily take an hour longer. So if you are short of time, use ready-roasted beets. How long you need to roast the beets depends largely on their size. Small ones will cook quicker than large ones. If you have a lot of large beets, you can cut them into smaller pieces to speed up the process.
Not gluten-free
Although the beetroot lasagna here does not use pasta, it is not gluten-free because I have made a flour-based béchamel sauce. I’ve never used a gluten-free alternative before, but if anyone has a tip, I’d love to hear it.
Are you a fan of beetroot?
Check out the below beetroot recipes as well!
Beetroot lasagna with goat cheese
Ingredients
- 8 beets of different colours
- 3 tbsp olive oil
- 3 onions finely chopped
- 60 grams butter
- 60 grams flour
- 500 ml heavy cream
- Salt and pepper to taste
- Pinch nutmeg
- 1 tbsp rosemary finely chopped
- 1 tsp thyme chopped , leaves only
- 100 grams goat’s cheese
- 50 grams Parmesan cheese grated
- arugula to serve
- chives to serve
How to make the beetroot lasagna
- Preheat the oven to 225˚C/450˚F. Wash the beetroot under a tap, dry and wrap each in tin foil. Roast in an ovenproof dish for about 45-60 minutes. Prick a beet with the tip of a knife to check if it is cooked. Remove from the oven and leave to cool. Slowly fry the onions in the olive oil in a frying pan until soft and translucent.
- Reduce the oven temperature to 180˚C/350˚F. Melt the butter in a saucepan, add the flour and stir until a porridge forms. Leave to cook for a while, then add the whipping cream, stirring a little at a time. Leave to thicken and season with salt, pepper and nutmeg.
- Once the beetroot has cooled, slice thinly and arrange the lasagna in a small casserole dish. Start with a layer of beetroot, then a scoop of onion, then a dash of sauce. Keep adding layers until everything is ready and the dish is full.
- Sprinkle the lasagna with chopped rosemary and thyme, then top with chunks of goat's cheese and Parmesan cheese. Bake the beetroot lasagne for 30 minutes and serve with a handful of rucola and fresh chives.
Notes
- Use ready roasted beetroots to make the beetroot lasagna even quicker.
- You can store the beetroot lasagna in the fridge for 2-3 days
- Reheating can be done in the oven at 150˚C (covered with foil) for about 30 minutes or in the microwave.
- You can freeze portions of the lasagna as well
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Fun and tasty way to make lasagna but without the pasta!