Just when you thought you couldn’t come up with another use for your potatoes and beets, this recipe offers a delicious twist on a classic. I was first introduced to winter lasagna at our after-school cooking club at Aki Kurose Middle School. I was a little doubtful when the lead said we’d be making lasagna with beets and potatoes, but was so pleasantly surprised that I brag about this recipe now. The key is to shave the beets and potatoes into thin into slices that will act as the “noodle.” Using a mandoline slicer is best for this.
2 medium beets, sliced thin
5 potatoes, sliced thin lengthwise
1 medium yellow onion, diced
3 cloves of garlic, minced
2 cups fresh mushrooms, sliced
Olive oil for pan
2 cans of tomato sauce
1 cup basil, chopped (or 1 tablespoon dried)
1 cup beet greens, chopped
½ teaspoon salt
¼ teaspoon sugar
1 can black olives
8 ounces ricotta cheese
3 tablespoons fresh oregano, chopped (or 2 teaspoons dried oregano)
¼ teaspoon pepper
2 ounces parmesan cheese
Preheat oven to 350°F.
- Place beets and potatoes in a bowl of water until ready to use.
- In a pan, sauté onion, garlic and mushrooms in olive oil until soft. Add tomato sauce, basil and beet greens. Add salt, sugar and olives.
- Combine ricotta cheese, oregano and pepper. Remove potatoes and beets from water.
- Layer sliced potatoes and beets in a baking dish. Top with a layer of ricotta cheese and a layer of tomato sauce. Repeat layers two or three times until all ingredients are used.
- Top with grated parmesan. Bake for 45 min.