Antonio Carluccio’s Lasagna Di Bietole Beetroot Lasagne

Lasagna Di Bietole - Beetroot Lasagna

This hearty lasagne replaces traditional beef with beetroot for a sumptuously meat-free mouthful

For the filling:
• 4 very large beetroots about 750g
• Salt and freshly ground black pepper

For the sauce:
• 70g unsalted butter
• 50g plain flour (all-purpose flour)
• 500ml milk, warmed
• 90g Parmesan, freshly grated
• Freshly grated nutmeg
• A pinch of chilli powder

1 Pre-heat the oven to 180°C.
2 Boil the beetroot in slightly salted water for 1 hour 30 minutes, until the centre is soft.
3 To make the sauce, melt the butter in a medium saucepan, then add the flour, and stir to amalgamate the flour with the melted butter.
4 Add the warm milk slowly, stirring constantly to avoid lumps, until the sauce is thick.
5 Add 80g of the parmesan, some nutmeg, chilli powder, salt and pepper to taste.
6 Peel the cooked beetroot and cut into thin slices
7 In an ovenproof dish, build a layer of beetroot then cover with some of the sauce
8 Build up these layers until you finish the ingredients, ending with the remainder of the sauce on top
9 Add the final sprinkle of the remaining Parmesan and black pepper
10 Bake in the preheated oven for 35 minutes and serve hot

Recipe taken from Antonio Carluccio’s latest cookbook, ‘Vegetables’.

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