A delicious vegetarian oven dish with beetroot, a creamy ricotta sauce and crunchy walnuts
If you use raw beets, cook them in advance for a while. Preheat the oven to 180 degrees. Heat the butter in a saucepan and add the flour once it has melted. Bake the roux for 3 minutes and then add the milk little by little and keep stirring with a whisk until smooth. Stir in the ricotta last and season to taste with salt, pepper and thyme. Cut the beetroot into slices and spread a layer over the bottom of an oven dish.
Spread some of the sauce over this and crumble some walnuts over it. Cover with lasagna sheets. Then divide another layer of beets, sauce, nuts and lasagna sheets over it and finish with a layer of beets and make sure you have some sauce and nuts left. Beat the egg through the remaining béchamel sauce and pour over the complete oven dish. Sprinkle with the mozzarella, divide some nuts over it and put the beet lasagna in the oven and bake for about 40 minutes.
Source: Leukerecepten by leukerecepten-nl.
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