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1 Comment If you love beetroot and are looking for a vegetable lasagne, this roasted beetroot lasagna with goat cheese is one of my favorites. It’s easy to make, although roasting the beetroot takes a bit of time. Using pre-roasted beets is a good option. And if you love beetroot, make sure to check out this Greek beet salad or make this gravlax with beetroot.
What You Can Find In This Post
Tip from Simone
No pasta needed, the beetroot slices act like the “lasagna sheets”. Can be made quicker if you use pre-roasted beetroots instead of roasting them yourself.
Flavor first – roasted beets add sweetness and depth.
Flexible recipe – can be prepped ahead or adapted to different diets.
Recipe Ingredients
The base of this beetroot lasagna is a bechamel sauce. I will not be giving the ingredients for that but you can find all the information in the recipe card below.
- beetroot – I used about 8 pieces of beetroot. Obviously how much you need depends on the size of the beetroot. Make sure to have a few extra on hand when need. Use ready-roasted for a quicker version
- goat cheese – you can add more goat cheese by also incorporating it in the bechamel sauce if you want. I have mainly divided it over the top of the lasagna. I used about 100 grams but feel free to add more if you like. Can also be replaced with blue cheese.
- thyme and romemary – big part of the flavor is the use of the fresh herbs. You can also opt for dried herbs but fresh is superior for flavor.
You can make some changes by adding the following things to the beetroot lasagna. Think about adding some chickpeas or lentils for additional protein. You can simply sprinkle those in between the layers.
Make it slightly lighter by changing half of the heavy cream for milk. You can also swap part of the beetroot for pasta sheets. Or make it even creamier by adding a bit of ricotta.
How To Make Beetroot Lasagna
If you’re using fresh beetroot that is your first step to do. Make sure to clean each beetroot, wrap in foil and place in the oven for about an hour or until a fork goes in easily. Once cooked through, take out of the oven and let it cool down a bit so they can be handled.
In the meantime you can prep the rest of the dish. Make the bechamel sauce by heating a saucepan over medium heat and add the butter. Let it melt slowly. Add the plain flour to the melted butter and let it slowly simmer until cooked. Add the cream bit by bit and stir in between until you have a lovely sauce.
Let it simmer until it thickens. Ad this point you can add some goat cheese if you want and turn it into a cheese sauce. Not necessary as I tend to add the goat cheese only to the top. Season with salt and black pepper and a bit of nutmeg if you want.
Now make layers of the sliced beetroot and the sauce. Use an ovenproof dish for this. Alternate between a layer of beetroot and a bechamel layer. Once all is used and the oven dish is filled sprinkle the goat cheese and parmesan on top and bake in the oven until golden brown and bubbling.
How To Store Beetroot Lasagna
You can store this lasagna with beetroot once completely assembled in the fridge for about 2 days. Warm it in the oven from cold in about 45 minutes.
Can you freeze beetroot lasagna?
It freezes perfectly. I like to do this in portions for easy reheating if I feel like eating it. Freeze for up to three months.
FAQ Beetroot Lasagna
Yes. Ready-roasted vacuum-packed beetroot work perfectly and significantly reduce prep time. Just slice and assemble. The flavor is slightly less caramelized than oven-roasted beets, but still delicious.
Aim for thin, even slices- around 2-3 mm (⅛ inch). This helps them act like “lasagna sheets” and ensures the dish bakes evenly.
Pierce the center with a knife, if it slides in easily, they’re done. Depending on beet size, roasting typically takes 45-60 minutes at high heat.
Good substitutions include, blue cheese, feta or ricotta.
Absolutely! Golden and Chioggia (striped) make it beautiful. Just note that red beets can stain lighter varieties.
More beetroot recipes to try!
Did you try the recipe? I would love it if you let me know through a rating or review on the recipe card below. And if you never want to miss another new recipe, make sure to sign up for the newsletter here and I will keep you up to date!
Beetroot Lasagna with Goat Cheese
Ingredients
- 8 beetroot of different colours
- 3 tbsp olive oil
- 3 onions finely chopped
- 60 grams butter
- 60 grams flour
- 500 ml heavy cream
- Salt and pepper to taste
- Pinch nutmeg
- 1 tbsp rosemary finely chopped
- 1 tsp thyme chopped , leaves only
- 100 grams goat’s cheese
- 50 grams Parmesan cheese grated
- arugula to serve
- chives to serve
How to make the beetroot lasagna
- Preheat the oven to 225˚C/450˚F. Wash the beetroot under a tap, dry and wrap each in tin foil. Roast in an ovenproof dish for about 45-60 minutes. Prick a beet with the tip of a knife to check if it is cooked. Remove from the oven and leave to cool. Slowly fry the onions in the olive oil in a frying pan until soft and translucent.8 beetroot, 3 tbsp olive oil, 3 onions
- Reduce the oven temperature to 180˚C/350˚F. Melt the butter in a saucepan, add the flour and stir until a roux forms. Leave to cook for a while, then add the whipping cream, stirring a little at a time. Leave to thicken and season with salt, pepper and nutmeg.60 grams butter, 60 grams flour, 500 ml heavy cream, Salt and pepper to taste, Pinch nutmeg
- Once the beetroot has cooled, slice thinly and arrange the lasagna in a small casserole dish. Start with a layer of beetroot, then a scoop of onion, then a dash of sauce. Keep adding layers until everything is ready and the dish is full.
- Sprinkle the lasagna with chopped rosemary and thyme, then top with chunks of goat's cheese and Parmesan cheese. Bake the beetroot lasagne for 30 minutes and serve with a handful of rucola and fresh chives.1 tbsp rosemary, 1 tsp thyme, 100 grams goat’s cheese, 50 grams Parmesan cheese, arugula, chives
Notes
- Use ready roasted beetroots to make the beetroot lasagna even quicker.
- You can store the beetroot lasagna in the fridge for 2-3 days
- Reheating can be done in the oven at 150˚C (covered with foil) for about 30 minutes or in the microwave.
- You can freeze portions of the lasagna as well
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Fun and tasty way to make lasagna but without the pasta!