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.
3large beetsscrubbed and green tops removed
1bunch asparaguswoody stalk removed, chopped into 1/4 to 1/2 inch rounds
2cupsfrozen green peas
15ounceswhole milk ricottadivided
Ground black pepper
For bechamel sauce:
Ground black pepper
6fresh lasagna noodlesabout 8-9 ounces
Nonstick cooking spray
To prepare beets:
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!)
While beets are roasting, you can cook the lasagna noodles, and prepare the filling and sauce.
To prepare filling:
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:
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:
Heat oven to 350 degrees Fahrenheit.
Cook lasagna noodles according to package instructions. I usually use six sheets of fresh lasagna that are 6" x 8 1/2".
Spray a 9x13 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.
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.