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

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.



    1. Step 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. Step 2

      Whisk constantly and bring to the boil with a little salt.
    3. Step 3

      Remove the saucepan from the heat before the sauce thickens too much, add the goat cheese and allow to melt.
    4. Step 4

      Season with salt, pepper and nutmeg and set aside.
    5. Step 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. Step 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. Step 7

      Peel the cooked beetroot to remove the outer tough skin and cut into thin slices.
    8. Step 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. Step 9

      Cook the lasagne in the oven at 180°C for approx. 20 minutes. Allow to rest for 10 minutes prior to serving.
    10. Step 10

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