Roasted Beet & Goat Cheese Lasagna Terrine

Roasted Beet & Goat Cheese Lasagna Terrine

A lasagna that can’t be beet.

Serves: 8 people 

1 box wavy lasagna 
1 tablespoon extra virgin olive oil
4 cloves garlic, minced
1 tablespoon balsamic vinegar
16 red and/or yellow beets, medium size with greens
12 oz. fresh goat cheese

Homemade Alfredo Sauce
1 tablespoon unsalted butter
1 clove garlic, minced
1 teaspoon grated lemon zest
2 teaspoons all-purpose flour
1 cup low-fat (2%) milk
2 tablespoons low-fat cream cheese
¾ cup grated Parmesan cheese
3 tablespoons chopped fresh parsley
1 tablespoon tarragon, chopped
1 tablespoon chives, chopped
salt and pepper to taste

1. Preheat oven to 350°F
2. Wash beets and beet greens; cut greens and stems off beets and chop
3. Wrap whole beets in foil and roast in oven for 35 minutes until soft
4. Bring a large pot of water to a boil; cook the pasta according to directions and drain
5. Once pasta has cooled, brush lightly with olive oil
6. Sauté garlic and greens with olive oil over medium heat until cooked through, about 10 minutes; add balsamic vinegar and season to taste, keep warm
7. Peel and slice beets in ¼ inch slices
8. To prepare the Alfredo sauce, melt the butter in a skillet over medium heat
9. Add the garlic and lemon zest and cook until the garlic is slightly soft, about 1 minute
10. Add flour and continue stirring with a wooden spoon, about 1 minute
11. Whisk in milk stirring constantly, until just thickened, about 3 minutes
12. Add cream cheese and Parmesan cheese; whisk until melted, about 1 minute
13. Stir in the chopped parsley, tarragon and chives; season to taste with salt and pepper
14. Stir in the chopped parsley, tarragon and chives; season to taste with salt and pepper
15. To assemble: cut lasagna noodles in half. Place noodles on plate and top with warm beet greens, ½ oz. goat cheese and 2 slices of beets; repeat, three layers high
16. Drizzle herbed Alfredo sauce over the top and serve

Photo Credit: Lou Manna

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