Lasagna With Roasted Beets And Herb Béchamel Recipes

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LASAGNA WITH ROASTED BEETS AND HERB BéCHAMEL



Lasagna With Roasted Beets and Herb Béchamel image

Note: The website has not included the fat-free ricotta or the lasagna noodles in its nutritional breakdown, which is important to know if you rely on Food.com's nutritional breakdown to calculate insulin dosages. From the New York Times. If you roast the beets ahead of time and let them cool, they'll be easier to handle. Also, the original recipe did not call for fat-free ricotta cheese, but we thought it would make a nice addition. Feel free to leave it out.

Provided by Paris D

Categories     One Dish Meal

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 12

1 3/4 lbs red beets (about 6 medium-size)
3 tablespoons extra virgin olive oil
3 tablespoons shallots, minced
3 tablespoons flour, sifted
2 3/4 cups skim milk
1/4 cup half-and-half
salt and pepper
1 pinch nutmeg, freshly grated
1/4 cup chives or 1/4 cup parsley, fresh and finely chopped
1/2 lb no-boil lasagna noodles
1 cup fat-free ricotta cheese
4 ounces parmesan cheese, freshly grated (about 1 cup)

Steps:

  • Preheat the oven to 425 degrees.
  • Cut the greens away from the beets, leaving about 1/4 inch of stems.
  • 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.
  • Remove from the oven and allow to cool in the dish.
  • Cut away the ends and slip off the skins.
  • Slice crosswise into 1/4-inch-thick rounds and set aside.
  • 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.
  • 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.
  • Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken.
  • 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.
  • Season with salt, pepper and nutmeg.
  • 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.
  • Preheat the oven to 350 degrees.
  • Oil a rectangular baking dish.
  • Spread a spoonful of béchamel over the bottom.
  • 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.
  • Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan.
  • Make sure the noodles are well coated with béchamel so they will be sure to soften during baking.
  • 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.
  • Uncover and, if you wish, bake another 5 to 10 minutes, until the top begins to brown.
  • Remove from the heat and allow to sit for 5 minutes before serving.
  • 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.

Nutrition Facts : Calories 213.8, Fat 10.6, SaturatedFat 3.9, Cholesterol 17, Sodium 349.7, Carbohydrate 19.2, Fiber 3, Sugar 6.9, Protein 11.6

LASAGNA WITH ROASTED BEETS AND HERB BéCHAMEL



Lasagna With Roasted Beets and Herb Béchamel image

I also call this "pink lasagna," as the beets will bleed into the béchamel and onto the pasta when it bakes. Roast the beets ahead so that they will be cool enough to handle easily when you're ready to assemble the lasagna.

Provided by Martha Rose Shulman

Categories     dinner, casseroles, main course

Time 2h30m

Yield 8 servings

Number Of Ingredients 10

6 medium-size red beets
3 tablespoons extra virgin olive oil
3 tablespoons minced shallot or onion
3 tablespoons sifted all-purpose flour
3 cups low-fat (1 percent) milk
Salt and freshly ground pepper
Pinch of freshly grated nutmeg
1/4 cup finely chopped fresh herbs, like parsley, tarragon and chives
1/2 pound no-boil lasagna noodles
4 ounces (1 cup) freshly grated Parmesan

Steps:

  • Preheat the oven to 425 degrees. Cut the greens away from the beets, leaving about 1/4 inch of stems. 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. Remove from the oven and allow to cool in the dish. Cut away the ends and slip off the skins. Slice crosswise into 1/4-inch-thick rounds and set aside.
  • 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. 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. Whisk in the milk all at once and bring to a simmer, whisking all the while, until the mixture begins to thicken. 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. Season with salt, pepper and nutmeg. 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.
  • Preheat the oven to 350 degrees. Oil a rectangular baking dish. Spread a spoonful of béchamel over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the béchamel over the noodles. Top with a layer of beets and sprinkle with Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with béchamel and Parmesan. Make sure the noodles are well coated with béchamel so they will be sure to soften during baking.
  • 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. Uncover and, if you wish, bake another 5 to 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

Nutrition Facts : @context http, Calories 289, UnsaturatedFat 6 grams, Carbohydrate 36 grams, Fat 10 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 4 grams, Sodium 486 milligrams, Sugar 10 grams

LASAGNA



Lasagna image

Provided by Marc Murphy

Categories     main-dish

Time 2h55m

Yield 8 to 12 servings

Number Of Ingredients 18

1/2 cup extra-virgin olive oil
5 stalks celery, diced
3 medium carrots, diced
3 medium white onions, diced
2 stems fresh rosemary, chopped
Kosher salt and freshly ground black pepper
3 pounds lean (80/20) ground beef
2 cups red wine
One and a half 28-ounce cans San Marzano tomatoes, slightly chopped
3 quarts whole milk
1/2 cup (1 stick) unsalted butter
1/2 cup all-purpose flour
3 tablespoons kosher salt
1 teaspoon ground nutmeg
Kosher salt
2 tablespoons unsalted butter, at room temperature
2 pounds lasagna pasta sheets
2 cups freshly grated Parmesan

Steps:

  • For the meat mixture: In a heavy-bottomed pan, heat the olive oil. Add the celery, carrots, onions, and rosemary and season with a little salt and pepper. Stir, then cook for about 5 minutes.
  • Add the ground beef and cook, stirring often, until thoroughly cooked, about 15 minutes.
  • Add the red wine and cook about 10 minutes. Lower the heat to medium, then add the tomatoes and simmer for 1 hour, stirring occasionally. Check the seasoning. Set aside and let it cool.
  • For the bechamel: Heat the milk in a small saucepan, but keep it from boiling. In another deep saucepan, melt the butter over medium heat. Add the flour, salt and nutmeg and whisk until smooth and light gold. Add the heated milk, 1 cup at a time, whisking constantly. Cook, constantly whisking, until it thickens, for another 10 minutes. Set aside and let it cool.
  • For the lasagna layers: Bring a large pot of salted water to the boil. Set up an ice bath and set aside. Preheat the oven to 375 degrees F. Generously butter a 12-by-20-by-2 1/2-inch baking dish.
  • Drop the lasagna sheets in the boiling water a few at a time, then cook for 1 minute. Transfer the lasagna sheets to the ice bath, then drain and lay the pasta flat.
  • To the prepared baking dish, add a layer of lasagna sheets, a layer of bechamel, a layer of freshly grated Parmesan and a layer of meat sauce. Repeat twice, using all the ingredients.
  • Bake until golden brown and bubbling, about 30 minutes. Allow to rest for 5 minutes prior to slicing and serving.

CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Bechamel sauce:
  • In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
  • In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
  • In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
  • Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
  • Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
  • In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

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