Baked Beetroot & Spinach Ricotta Lasagna

 
Baked Beetroot & Spinach Ricotta Lasagna
Ingredients & methods of Baked Beetroot & Spinach Ricotta Lasagna

    Ingredients for lasagna & sauce

    12 lasagna sheets
    3 table spoons olive oil
    1 table spoon butter (optional)
    2 table spoons chopped garlic
    1 finely chopped onion
    2 table spoons flour(Maida)
    few fresh/dry oregano leaves
    1 cup milk + some more if needed
    ½ cup fresh cream
    ¼ cup grated parmesan cheese
    pinch of nutmeg powder(optional)
    salt
    black pepper
    chilly flakes
    ½ cup grated processed cheese for topping

    Boil the lasagna sheets as per the instructions on the packet. In a pan add olive oil, add chopped garlic and onions. Sauté for a minute. Add the flour and sauté on a slow flame for a minute or more. If you want to add butter add now. Now add the milk and cream and keep stirring. Add salt, black pepper, chilly flakes, oregano, nutmeg powder and grated parmesan cheese. If your sauce is thick, add some more milk. Switch off the flame.
    Ingredients for beetroot

    3 beetroots
    2 table spoons chopped garlic
    2 table spoons olive oil
    salt
    black pepper
    fresh thyme
    hop the beetroot. Pre-heat the oven at 250 degrees Celsius. In a bowl mix the chopped beetroot, garlic, olive oil, salt, thyme and pepper. Place it on an oven tray and bake it 25 minutes.
    Once the beetroot is done, put it in a blender. Churn twice. Don’t make a puree. There should be pieces.
    Ingredients for spinach ricotta

    2 cups chopped spinach
    ½ cup finely chopped carrot
    2 table spoons chopped garlic
    1 chopped onion
    few Basil leaves
    ½ cup ricotta cheese
    1 table spoon of olive oil
    salt
    black pepper
    chilly flakes
    In a pan add olive oil, add chopped garlic & onions. Sauté for a minute. Add the chopped carrot and spinach. Sauté for a couple of minutes and add salt, black pepper, salt and Basil leaves. Switch off the flame and let it cool. Crumble the ricotta cheese and add to the spinach mixture.
In case you don’t want to arrange three layers you can arrange two layers , one layer of spinach ricotta and a layer of baked beetroot.

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