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.
- 8 sheet(s)lasagne, fresh (or soak to soften if dried)
- 200 gbeetroot, cooked
- 200 gspinach leaf
- 120 ggoat cheese
- 1 clove(s)garlic, peeled
- 1 tablespoonextra virgin olive oil
- 500 mlmilk
- 20 gbutter
- 20 mlextra virgin olive oil
- 20 gflour
- 20 gpotato starch
Step 1Melt 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.
Step 2Whisk constantly and bring to the boil with a little salt.
Step 3Remove the saucepan from the heat before the sauce thickens too much, add the goat cheese and allow to melt.
Step 4Season with salt, pepper and nutmeg and set aside.
Step 5Blanch 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.
Step 6Wash the spinach leaves and sauté them in a pan with the peeled finely chopped garlic clove and a pinch of salt. Set aside.
Step 7Peel the cooked beetroot to remove the outer tough skin and cut into thin slices.
Step 8Grease 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.
Step 9Cook 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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