Cook like a Cheesemonger: Beet & Chèvre Lasagna

by Sean Lawrence

One of the first foods my Mom taught me to make was lasagna, and every time I make one, I think of her. This iteration combines two of our shared favorites foods, lasagna and beets, into a dish that shows off the bounty of early summer gardens. Tender beets stain the noodles and cheese pink, lemon zest and a plethora of herbs – I used basil, oregano, mint, parsley, and dill – bring a freshness that balances the richness of cheese and béchamel. As tasty as it is stunning, you’ll be asking why you haven’t added beets to lasagna before.

3 large beets

4 oz fresh chèvre

8 oz ricotta

4 oz feta

Zest of 1 lemon

1 egg

½ cup herbs, finely chopped

15 Lasagna sheets, about 12 oz

3 tablespoons butter

6 tablespoons (45g) AP flour

3 cups milk

Salt

Pepper

Olive oil

1. Prepare the beets: Peel and dice the beets into ½-inch cubes. Toss with olive oil, salt, and pepper. Roast at 375ºF for 40–45 minutes, or until tender and slightly caramelized. Set aside.

2. Make the cheese filling: In a bowl, combine ricotta, chèvre, lemon zest, chopped fresh herbs, egg, ¼ tsp salt, ¼ tsp black pepper, and a generous splash of olive oil. Mix until smooth and set aside.

3. Parboil the noodles: Boil lasagna noodles in salted water for about 4 minutes. Drain and set aside on a towel to prevent sticking.

4. Make the béchamel: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk. Bring to a gentle simmer, whisking constantly until thickened. Season with salt and pepper, then remove from heat.

5. Assemble the lasagna: Lightly oil a 9×9-inch baking dish. Add a layer of 3 noodles. Spread half the roasted beets and drizzle with ⅓ of the béchamel. Add another layer of noodles and spread with half the cheese mixture. Repeat with remaining beets and another ⅓ of the béchamel. Add the final layer of the cheese mixture. Top with the last 3 noodles, the remaining béchamel, and a generous sprinkle of crumbled feta.

6. Bake: Bake at 375ºF for 40–45 minutes, or until bubbling and golden brown on top. Let rest 10–15 minutes before slicing.