Recipe Tip: Pasta: Lasagna with Beetroot, Spinach and Goat's Cheese - Falstaff

Top Recipe for 4 Persons. All ingredients and tips for getting it right. This creative pasta dish not only looks great in terms of colour, the taste is also great.

Ingredients

• 8 sheet(s) lasagne, fresh (or soak to soften if dried)
• 200 g beetroot, cooked
• 200 g spinach leaf
• 120 g goat cheese
• 1 clove(s) garlic, peeled
• 1 tablespoon 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

Steps

1. 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.
2. Whisk constantly and bring to the boil with a little salt.
3. Remove the saucepan from the heat before the sauce thickens too much, add the goat cheese and allow to melt.
4. Season with salt, pepper and nutmeg and set aside.
5. 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.
6. Wash the spinach leaves and sauté them in a pan with the peeled finely chopped garlic clove and a pinch of salt. Set aside.
7. Peel the cooked beetroot to remove the outer tough skin and cut into thin slices.
8. 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.
9. 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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