Lasagna with Roasted Beets and Herb Béchamel

ImageThis was a yummy dish. Fair warning: It was somewhat time-consuming. While much of the time was inactive (roasting beets and baking the final product), stirring the béchamel and layering the ingredients meant that it was hands-on for a while. It was a fun way to spend a Sunday afternoon, but for me, this would not be a weeknight meal. Also, all the baking is a little impractical when it’s 90 degrees outside, but we are lucky to have an electric oven that doesn’t leak much into the rest of the house. It was delicious, however, and the other flavors are so simple that the beets really shine through.

I followed this recipe as written. I used oregano as my fresh herb because that’s what we had (our oregano actually never died since the winter was so mild–crazy!). John and I also agreed that slicing the beets more thinly might make it more delicious, so there can be a beet in every bite.

I’m looking forward to trying the other summer lasagnas from this New York Times article. Enjoy!

2 thoughts on “Lasagna with Roasted Beets and Herb Béchamel

  1. Pingback: Week 1: Recap « No Produce Left Behind

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