Lasagna with Beetroot, spinach and Goat's Cheese

Lasagna with Beetroot, spinach and Goat's Cheese
© Barilla

Pasta: Lasagna with Beetroot, Spinach and Goat's Cheese

This creative pasta dish not only looks great in terms of colour, the taste is also great.

Ingredients (4 servings)
8 leaves lasagne, fresh (or soak to soften if dried)
200 g beetroot, cooked
200 g spinach leaf
120 g goat cheese
1 handful garlic, peeled
1 tablespoon(s) extra virgin olive oil
500 ml milk
20 g butter
20 ml extra virgin olive oil
20 g flour
20 g potato starch
nutmeg
salt
pepper

Béchamel sauce:

  • Melt butter and 1 tablespoon extra virgin olive oil in a saucepan, add potato starch and flour, whisk constantly, heat the milk separately then add to the mix.
  • Whisk constantly and bring to the boil with a little salt.
  • Remove the saucepan from the heat before the sauce thickens too much, add the goat cheese and allow to melt.
  • Season with salt, pepper and nutmeg and set aside.

Lasagne:

  • Blanch the lasagne sheets in lightly salted boiling water. Cool in cold water. Then remove from the water, drain and cut each lasagne slice in half.
  • Wash the spinach leaves and sauté them in a pan with the peeled finely chopped garlic clove and a pinch of salt. Set aside.
  • Peel the cooked beetroot to remove the outer tough skin and cut into thin slices.
  • Grease a lasagne dish and layer alternatley the béchamel sauce, some spinach leaves, a few slices of beetroot and lasagne sheets until everything is used up. The top layer should consist of sauce and spinach leaves.
  • Cook the lasagne in the oven at 180°C for approx. 20 minutes. Allow to rest for 10 minutes prior to serving.
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