Beetroot and Chilli Onion Lasagne


 

Spicy Onion & Beetroot Lasagne
Spicy Onion & Beetroot Lasagne

Looking for an alternative spicy vegetarian main course?  Perhaps just finished experimenting with my Beetroot tortellini recipe and found that you’ve still got 3/4 of the filling left and don’t know what to do with it?

 

Try this out as an interesting, spicy & colourful lasagne alternative…

Serves 4

 

Ingredients

  • Beetroot stuffing, either fresh or leftover – 1/2 – 3/4 portion is just fine
  • 2 large Onions, sliced
  • 2 cloves Garlic, chopped
  • 2 dried Chilies, chopped, some seeds removed
  • 2 tbsp Olive Oil
  • 30g Butter
  • 2 tbsp Flour
  • 300 ml Milk
  • 100g Blue Cheese (Blue Shropshire is great, alternatively use Stilton)
  • 4 Sheets Lasagne

 

Method

  • In the olive oil, sweat off the onion and garlic for a couple of minutes then add the chilli.  Cook through gently until the onions soften, with a little caramelisation
  • In a second pan, melt the butter and stir in the flour to make a rue.  Cook out for a few seconds then remove from the heat.  Gradually stir in the milk and return to the heat.  Bring to the boil, stiring all the time to prevent any lumps from developing
  • Add 3/4 of the cheese to the white sauce and season to taste with salt & pepper
  • In a Pyrex loaf tin, make up layers of beetroot, onion, lasagne and cheese sauce.  Finish with a generous layer of sauce and sprinkle over the remaining blue cheese
  • Transfer to a preheated oven, 180°C for 20-30 minutes until the filling is bubbling, the cheese has browned and the pasta is tender
  • Serve with a fresh salad

 

 

 

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