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This vegetarian roasted beet lasagna is so hearty and comforting that you won’t miss the meat! It features roasted beets and a creamy asparagus and pea filling.

So every now and then I have to appease my husband with a pasta recipe that he actually likes. And for the record, lasagna seems to be his only thing when it comes to pasta. I don’t know how this happened that I married and am now having a daughter with a man who doesn’t love pasta as much as I do. What an oversight on my part 😀

All kidding aside, he does love a good lasagna, so today I’m sharing this recipe for roasted beet lasagna! This is comfort food at it’s finest, y’all, and you totally won’t miss the meet with all those delicious layers filled with ooey cheesy goodness! I loaded up the filling here with crunchy peas and asparagus, and a whole lotta ricotta. (Yeah, that rhymed.)

I highly recommend two tips for making this lasagna:

1. Roast your beets the day before. Let them cool to room temperature and throw them into the refrigerator overnight. Then, they are a cinch to peel the next day!
2. And secondly (for this and all lasagna recipes!), use fresh lasagna noodles! You can make your own of course, but to save time, find a fresh lasagna noodle like these from Antica Pasteria (but buy them in a store near you instead of shelling out $30 online!), or Pirro Pasta. The fresh sheets are so much better than the boxed noodles, but this recipe will be good regardless!

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Roasted Beet Lasagna

This vegetarian roasted beet lasagna is so hearty and comforting that you won't miss the meat! It features roasted beets and a creamy asparagus and pea filling.

Prep Time 1 hour 45 minutes

Cook Time 45 minutes

Servings 8 servings

Ingredients

For beets:

• 3 large beets scrubbed and green tops removed

For filling:

• 2 tablespoons unsalted butter
• 1 bunch asparagus woody stalk removed, chopped into 1/4 to 1/2 inch rounds
• 2 cups frozen green peas
• 2 shallots diced
• 15 ounces whole milk ricotta divided
• Kosher salt
• Ground black pepper

For bechamel sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons all-purpose flour
• 2 1/2 cups milk
• 10.5 ounces goat cheese
• Kosher salt
• Ground black pepper

For lasagna:

• 6 fresh lasagna noodles about 8-9 ounces
• Nonstick cooking spray

Instructions

To prepare beets:

1. Heat oven to 400 degrees Fahrenheit. Wrap beets individually in pieces of tin foil and set on a rimmed baking tray. Roast in oven for 90 minutes. Allow beets to cool to the touch before removing skins (if desireand thinly slicing. (Cook’s note: I would recommend preparing the beets a day or two ahead of time and storing them whole in an airtight container in the refrigerator to save on prep time on the day of cooking!)
2. While beets are roasting, you can cook the lasagna noodles, and prepare the filling and sauce.

To prepare filling:

1. Melt butter in a large nonstick skillet over medium heat. Add asparagus, peas, and shallots and saute for about 8-10 minutes, stirring occasionally, until tender. Season with salt and pepper to taste and remove from heat. Allow to cool for 5-10 minutes before adding ricotta and stirring until combined. Set aside.

To prepare bechamel sauce:

1. Melt butter until bubbly, then add flour and whisk until it is golden brown (about 1-2 minutes). Slowly add milk, whisking until sauce becomes thick. Depending on what type of milk you use, you may need to allow the pot to simmer over low to medium heat for a few minutes while you whisk frequently. Remove from heat and add goat cheese. Whisk until goat cheese us fully melted, then season with salt and pepper to taste..

To prepare lasagna:

1. Heat oven to 350 degrees Fahrenheit.
2. Cook lasagna noodles according to package instructions. I usually use six sheets of fresh lasagna that are 6″ x 8 1/2″.
3. Spray a 9×13 inch casserole dish with nonstick cooking spray. Ladle about 1/4 cup of the béchamel into the bottom, spreading around evenly. Add two lasagna sheets, and then ladle about one-third the remaining béchamel onto the noodles, using a spatula to help spread it evenly around the dish. Top with a layer of beets and about half the asparagus and pea filling before adding another layer of two lasagna sheets. Once again add a layer of beets followed by the remaining half of the filling before adding the final two lasagna noodle sheets. Top with the remaining béchamel sauce and a layer of beets.
4. Cover casserole dish with aluminum foil and bake in oven for 30 minutes. Remove foil and bake another 15 minutes. Allow to cool about 10 minutes before serving.

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