Best 4 Lasagna With Roasted Beets And Herb B Recipes
Lasagna is a classic Italian dish that can be enjoyed by people of all ages. It is typically made with layers of pasta, cheese, and meat sauce, but there are many variations on this classic recipe. One unique and flavorful variation is lasagna with roasted beets and herb béchamel sauce. This dish is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. In this article, we will provide you with a step-by-step guide on how to make this delicious lasagna, as well as some tips for making it your own.
Here are our top 4 tried and tested recipes!
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
LASAGNA WITH ROASTED BEETS AND HERB BéCHAMEL
Note: The website has not included the fat-free ricotta or the lasagna noodles in its nutritional breakdown, which is important to know if you rely on Food.com's nutritional breakdown to calculate insulin dosages. From the New York Times. If you roast the beets ahead of time and let them cool, they'll be easier to handle. Also, the original recipe did not call for fat-free ricotta cheese, but we thought it would make a nice addition. Feel free to leave it out.
Provided by Paris D
Categories One Dish Meal
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
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. Dot with half of the ricotta 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.
- Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.
Nutrition Facts : Calories 213.8, Fat 10.6, SaturatedFat 3.9, Cholesterol 17, Sodium 349.7, Carbohydrate 19.2, Fiber 3, Sugar 6.9, Protein 11.6
OVEN-READY LASAGNA WITH MEAT SAUCE AND BECHAMEL
Creamy bechamel and rich delicious meat sauce are layered with lasagna noodles and cheese for an easy and delicious weeknight meal.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla
Time 45m
Yield 6
Number Of Ingredients 9
Steps:
- Pre heat the oven to 375 degrees F.
- For the bechamel, bring the milk to a simmer in a saucepan. Meanwhile in a separate pan, melt butter; stir in flour and cook 2-3 minutes. Stir the hot milk into the butter-flour mixture. Whisk vigorously and bring to a simmer; cook for 5 minutes. Remove the pan from the heat. Season with salt, pepper, nutmeg and 3/4 of cheese.
- Pour 1/5 of the Barilla sauce and 1/5 of the bechamel into the bottom of a 13x9 baking dish; top with basil. Cover with three noodles and repeat for 3 layers. For the top layer add the remaining Parmigiano cheese and basil. Cover with foil.
- Bake until the corners are bubbling and slightly brown, about 20 minutes. Let the lasagna rest for 5 minutes before serving.
Nutrition Facts : Calories 496 calories, Carbohydrate 55 g, Cholesterol 67.8 mg, Fat 20.8 g, Fiber 4.6 g, Protein 19.1 g, SaturatedFat 11.7 g, Sodium 881.6 mg, Sugar 7.8 g
EASY ROASTED VEGETABLE LASAGNA
Roasted vegetable lasagna that I've made for years.
Provided by cookntraveler
Categories Main Dish Recipes Pasta Lasagna Recipes Zucchini Lasagna Recipes
Time 1h20m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray.
- Arrange zucchini, bell peppers, mushrooms, and onion wedges on prepared baking sheet. Scatter basil and garlic over vegetables and spray with cooking spray. Season with salt and black pepper.
- Bake in preheated oven until vegetables are lightly browned and tender, 10 to 25 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Bring pasta sauce to a simmer in a saucepan over medium-high heat. Mix mozzarella cheese and Parmesan cheese in a bowl.
- Pour about 1/3 cup pasta sauce in a 9x13-inch baking dish. Layer 3 lasagna noodles over sauce. Spread about of 1/4 the roasted vegetables over noodles and top with about 1/4 the sauce. Sprinkle 1/4 of the mozzarella-Parmesan cheese mixture over the sauce. Repeat layers 3 more times, ending with the cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, 20 to 25 minutes. Allow lasagna to rest for 10 minutes before slicing.
Nutrition Facts : Calories 409.9 calories, Carbohydrate 48.4 g, Cholesterol 38 mg, Fat 14.6 g, Fiber 6.3 g, Protein 22.2 g, SaturatedFat 7.3 g, Sodium 1183.6 mg, Sugar 17.4 g
Tips:
- To save time, you can roast the beets in advance. Just let them cool completely before storing them in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 3 months.
- If you don't have time to make your own lasagna noodles, you can use store-bought noodles.
- To make the lasagna ahead of time, assemble it and bake it according to the recipe. Then, let it cool completely and store it in the refrigerator for up to 3 days, or freeze it for up to 3 months. When you're ready to serve, thaw the lasagna overnight in the refrigerator or at room temperature for several hours. Then, reheat it in a 350°F oven until warmed through.
- To make the lasagna vegetarian, omit the ground beef and add an extra cup of roasted beets.
- To make the lasagna vegan, use vegan cheese and omit the ground beef and eggs. You can also use a plant-based milk, such as almond milk or soy milk, instead of cow's milk.
Conclusion:
Lasagna with Roasted Beets and Herb Béchamel is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. The roasted beets add a beautiful color and a slightly sweet flavor to the lasagna, while the herb béchamel adds a creamy and flavorful sauce. This lasagna is sure to be a hit with everyone who tries it!
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