Lasagna With Roasted Beets and Herb Béchamel Recipe

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Lasagna With Roasted Beets and Herb Béchamel
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Ingredients
12
Count
Nutrition
247
Calories
Total time
21
Minutes
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Ingredients:

Directions:

  1. Preheat the oven to 425 degrees.
  2. Cut the greens away from the beets, leaving about 1/4 inch of stems.
  3. Scrub the beets and place in a baking dish or lidded ovenproof casserole. Add 1/4 inch water to the dish. Cover tightly. Place in the oven and roast 40 to 45 minutes, until the beets are easily penetrated with the tip of a knife.
  4. Remove from the oven and allow to cool in the dish.
  5. Cut away the ends and slip off the skins.
  6. Slice crosswise into 1/4-inch-thick rounds and set aside.
  7. Meanwhile, make the béchamel. Heat the oil over medium heat in a heavy medium saucepan. Add the shallot or onion and cook, stirring, until softened, about 3 minutes.
  8. Stir in the flour and cook, stirring, for about 3 minutes, until the mixture is smooth and bubbling, but not browned. It should have the texture of wet sand.
  9. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken.
  10. Turn the heat to very low and simmer, stirring often with a whisk and scraping the bottom and edges of the pan with a rubber spatula, for 10 to 15 minutes, until the sauce is thick and has lost its raw flour taste.
  11. Season with salt, pepper and nutmeg.
  12. Strain while hot into a large measuring cup or a medium bowl and stir in the chopped herbs and 1/4 cup of the Parmesan.
  13. Preheat the oven to 350 degrees.
  14. Oil a rectangular baking dish.
  15. Spread a spoonful of béchamel over the bottom.
  16. Top with a layer of lasagna noodles. Spoon a thin layer of the béchamel over the noodles. Top with a layer of beets. Dot with half of the ricotta and sprinkle with Parmesan.
  17. Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan.
  18. Make sure the noodles are well coated with béchamel so they will be sure to soften during baking.
  19. Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling.
  20. Uncover and, if you wish, bake another 5 to 10 minutes, until the top begins to brown.
  21. Remove from the heat and allow to sit for 5 minutes before serving.
  22. Advance preparation: You can assemble this up to a day ahead and refrigerate, or freeze for a month. The lasagna can be baked several hours ahead and reheated in a medium oven.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 246.52 Kcal (1032 kJ)
Calories from fat 102.28 Kcal
% Daily Value*
Total Fat 11.36g 17%
Cholesterol 24.47mg 8%
Sodium 458.24mg 19%
Potassium 537.63mg 11%
Total Carbs 22.58g 8%
Sugars 12.64g 51%
Dietary Fiber 3.55g 14%
Protein 13.91g 28%
Vitamin C 7.1mg 12%
Iron 1.7mg 9%
Calcium 476.3mg 48%
Amount Per 100 g
Calories 87.74 Kcal (367 kJ)
Calories from fat 36.4 Kcal
% Daily Value*
Total Fat 4.04g 17%
Cholesterol 8.71mg 8%
Sodium 163.09mg 19%
Potassium 191.35mg 11%
Total Carbs 8.04g 8%
Sugars 4.5g 51%
Dietary Fiber 1.26g 14%
Protein 4.95g 28%
Vitamin C 2.5mg 12%
Iron 0.6mg 9%
Calcium 169.5mg 48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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