Beetroot lasagne

Ingredients for Beetroot lasagne

Instructions for Beetroot lasagne

To prepare the Beetroot lasagne recipe, please follow these instructions:

To beetroot-tomato sauce peeled off them and cut into cubes. Hvidløgsfedene chopped finely and sauté in a little olive oil in a saucepan until it is glossy. Add the beetroot, and apologise for and canned tomatoes + evt. tomato puree with spices. Let simmer, covered, for a low heat approximately 20 minutes, or to them are tender.

To the onion-peeled and chopped onions fine bechamelen. Sauté them in about 2 tablespoons of olive oil in a pan until they are translucent. They do not take color. Sprinkle the flour over and stir around until the oil is absorbed. An infant with water or milk gradually while stirring vigorously. Reduce the heat and let the sauce boil, covered, about 15 mins.

Blend onion-bechamelen quite smooth with a hand blender and season with herbal salt, pepper and, if desired, nutmeg.

Blend also beetroot-tomato sauce with a hand blender until it is suitably smooth. I prefer a relatively coarse structure, so there still is little to chew. Season with herbal salt and possibly. additional spices.

Set the oven at 200 gr. Put his lasagna together with a bit of beet root-tomato-sauce in the bottom, a layer of lasagna sheets, red beet-and onion-tomato sauce béchamel, lasagna sheets, etc. There should be very little tomato and bechamel sauce between the plates, otherwise it becomes all too wet. Finish with a layer of lasagna sheets with some spoonfuls of løgbechamel to cover the plates. Sprinkle grated cheese over eventually and set the dish in the oven for about 20 minutes, the cheese is golden brown.

Tips:
You can easily use a residual cooked or baked beetroot. So to beetroot-tomato-sauce do not cook so long. Onion-bechamelen can be replaced with root vegetable-bechamel. View Spinach Lasagna. Beetroot-tomato sauce is also wonderful for a homemade pizza!