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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red beet	1 3/4	3/4		201.7338	0.0	44.8801	1.1333
extra virgin olive oil	3	tablespoons		201.7338	0.0	44.8801	1.1333
shallot	3	tablespoons	minced	21.6	5.04	0.75	0.03
flour	3	tablespoons	sifted	67.704	4.9795	5.8984	3.2214
milk	2 3/4	cups	skim	1518.0	36.564	15.114	157.344
half	1/4	cup		-	-	-	-
salt pepper				201.7338	0.0	44.8801	1.1333
nutmeg	1	pinch	grated	0.7219	0.0678	0.008	0.0499
chive	1/4	cup	chopped	3.6	0.522	0.3924	0.0876
no boil lasagna noodle	1/2	lb		201.7338	0.0	44.8801	1.1333
ricotta cheese	1	cup	fat-free	431.52	7.5392	27.9248	32.1904
parmesan cheese	4	ounces	grated	419.5725	45.3592	45.3592	5.6699

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.