Lasagna with Beetroot, Spinach & Goat's Cheese

Not only does this creative pasta dish look wonderfully colourful, it also tastes great.

Ingredients

• 8 Blätter Dried lasagna sheets (e.g. Barilla La Collezione)
• 200 g beetroot, cooked
• 200 g spinach leaves
• 120 g goat's cheese
• 1 Handvoll garlic
• 1 EL extra virgin olive oil
• 500 ml milk
• 20 g butter
• 20 g flour
• 20 g potato starch or cornflour
• etwas nutmeg, freshly grated
• Prisen salt
• etwas freshly ground black pepper

Steps

1. Béchamel sauce: Melt the butter and 1 tablespoon extra virgin olive oil in a saucepan, add the potato starch and flour, whisking constantly over a gentle heat, slowly add the milk and bring to the boil. Once the sauce has boiled and thickened remove the pot from the stove and add the goats cheese, allowing it to melt. Season with salt, pepper and freshly grated nutmeg and set aside.
2. Blanch the lasagna sheets in lightly salted, boiling water (approx. 5 mins). Leave to cool in cold water. Then remove from the water, drain and cut each lasagna sheet in half. Wash the spinach leaves and sauté in a pan with the peeled clove of garlic and a pinch of salt. Set aside.
3. Peel the already cooked beetroot and cut into thin slices.
4. To assemble the lasagna: Grease the oven dish and alternately layer some of the béchamel sauce, some spinach leaves, a few slices of beetroot and lasagne sheets until everything is used up. The last layer consists of sauce and spinach leaves.
5. Bake the lasagna in the oven at 180°C for about 20 minutes.  Remove from oven and allow to rest for approx. 10 mins before serving.