Beetroot lasagne

Beetroot lasagne

Lasagna di bietole

By
From
Vegetables
Serves
4
Photographer
Laura Edwards

Beetroot is sold in good delicatessens in Italy already cooked. It’s usually oven-baked, when the concentration of goodies is greater than with a boiled vegetable. It is better if you use large beetroots, as they will need to be cut into thin slices to build the lasagna layers. You could make this dish vegetarian by omitting the smoked ham.

Ingredients

Quantity Ingredient
4 very large beetroot
150g smoked ham, in thin slices
salt
freshly ground black pepper

Spicy cheese sauce

Quantity Ingredient
70g unsalted butter
50g plain flour
500ml milk, warmed
90g parmesan, freshly grated
freshly grated nutmeg
A pinch chilli powder

Method

  1. Preheat the oven to 180°C.
  2. Boil the beetroot in slightly salted water for 1½ hours, until the centre is soft.
  3. Make the sauce. Melt the butter in a medium saucepan, then add the flour, and stir to amalgamate the flour with the melted butter. Add the warm milk slowly, stirring constantly to avoid lumps, until the sauce is thick. Add 80g of the Parmesan, some nutmeg, chilli powder, salt and pepper to taste.
  4. Peel the cooked beetroot and cut into thin slices. In an ovenproof dish, build a layer of beetroot, followed by a layer of ham, then cover with some of the sauce. Build up these layers until you finish the ingredients, ending with the remainder of the sauce on top. Add a final sprinkle of the remaining Parmesan and black pepper.
  5. Bake in the preheated oven for 35 minutes and serve hot.
Tags:
Carluccio
vegetables
vegetarian
Italian
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