Have you heard of beetroot Lasagna before? I had three beetroots lying in the fridge for a while waiting to be used. Did I mention I am growing beetroots in my garden? I don’t know; sometimes I feel that I am so organised and budget conscious, but then I walk around the shop with no weekly dinner plan and buy up all the vegetables in sight.
Why do I love plant food so much? And fruit! I guess when I see something fresh and vibrant in colour I just have to have it. My body needs it. Needless to say, beets are so good for you with detoxification support, they’re anti-inflammatory, rich in fibre and boost your stamina.
When I saw these beetroots I just wanted to have them, come home and make some juice or cook them even though I have a batch growing in the garden. Whatever my intentions my beetroots were soon forgotten about when arrived home and was bombarded with children demanding my attention.
This morning as I was preparing for dinner my plan evolved from whole wheat spaghetti to plant-based lasagna sheets. How clever is this huh!
Everyone has their chilli and lasagna filling recipes, but I’d like to share something a little different that you might like to try, using beetroot. So stop eating that pickle beetroot from the jar. Try this recipe and let me know what you think about it. Make it as an appetiser or main. I used ramekins to assemble them. This could easily be done in advance and put in the fridge for lunch or dinners. I had it, and it was super awesome especially with the nutty pumpkin seeds. So once again we are on the whole eating boat. Beetroot, beans and
I had it, and it was super awesome especially with the nutty pumpkin seeds. So once again we are on the whole eating boat. Beetroot, beans and pumpkin seeds are yet three things that will have you jumping up and down.
Use my Bean Chilli as your lasagna filling. I wish you try my beetroot lasagna, you will be surprised by how good they are.
- 3 medium size Beetroot
- handful of spinach
- 5-6 table spoon of pumpkin seeds
- salt to taste
- Bean Chilli
- Wash and peel the beets.
- Toast the pumpkin seeds and grind them.
- Slice the beetroots thinly.
- Steam the beet for about 7-10 minutes.
- Allow to cool.
- Assemble the lasagna starting from the beetroot slices, then the
- Bean chilli
- , about 1 table-spoon of ground pumpkin seeds then spinach leaves and finally cover with more beetroot slices. You can make 2-3 layers but finish it off with a generous sprinkle of pumpkin seeds