Roasted beetroot lasagne tossed in a sage cream sauce

Recipe from: 6/1/2003 12:00:00 AM

Ingredients 9
Servings 1


Serving Change
  • 4
    large beetroots, washed
  • 30
  • 6
    garlic cloves, sliced
  • 12
    fresh sage leaves
  • 375
  • salt and freshly ground black pepper to taste
  • 8
    lasagne sheets, cooked al dente (make your own or buy them from a deli or pasta shop)
  • pine nuts, toasted
  • pecorino cheese, grated


Preheat oven to 180 °C.
Wrap the beetroot in tinfoil and place on a baking tray.
Roast for 30 to 45 minutes or until soft when pricked with a sharp knife.
In the meantime, melt the butter over a low heat and add the garlic and sage.
Gently cook until the garlic browns slightly and the sage leaves curl.
Add the cream and season.
When the beetroot is cooked, carefully peel away the skin.
Cut into quarters.
Layer the pasta, beetroot, cream and pine nuts in 4 warmed bowls.
Pass around a bowl of grated pecorino cheese.
I added steamed whole green beans, cut in half so you can see the beans in the pods.

Read more on: roast


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