After 5 weeks of traveling to Belgium, to South Africa , back to Belgium we are finally back home. It was a real intense time, in a positive way. Coming home includes lots of laundry and, of course, filling an empty fridge with good food.
I’m pretty convinced the Irma and her family were happy to see me with my long shopping list.
Inspired by a recipe from delicious.nl, I decide to prepare a beetroot lasagne. Wash 6 medium sized beetroot. Remove the stems, keep separately. Put the beetroots in an oven dish. Spread some olive oil and a few bay leaves. Cover with aluminium foil. Roast in the oven for approximately 1 1/2 h, until tender. Cool down. Remove the skin. Chop 5 beetroots in small sized cubes. Put 1 in a blender. Add 3 eggs. Blend.
Mix 150 grams of 00 flour with 150 grams of semolina. Add 1 pinch of salt. Add the mixture. Knead until you obtain a smooth pasta dough. Add some flour if needed. Wrap the dough in cling film. Store in the fridge.
Slice 2 red onions and 6 garlic cloves. Fry them in a drizzle of olive oil. Add 1 table spoon of dried basil. Stir and fry. Add the beetroot cubes. Stir and fry. Add 6 table spoons of good quality balsamic vinegar. Season with pepper and salt.
Use a pasta machine to make the lasagna sheets ( enough for 3 layers).
Oil a rectangular oven dish ( 30/20 cm). Spread a thin layer of the vegetables. Spread thinly sliced mozzarella ( 250 grams each layer) and some grated parmezan. Cover with 1 layer of lasagna sheets. Spread some vegetables and continue. Finish with vegetables and cheese.
Bake in the oven, first covered with aluminium foil, then uncovered, for approximately 30-40 minutes. Serve with a rocket salad and some lucious stracciatella.
Enjoy autumn!
Doc V's Healthy Kitchen 