Beetroot Lasagne

Lasagna di Bietole | Beetroot Lasagne

Beetroot is sold in good delicatessens in Italy already cooked. It’s usually oven-baked, when the concentration of goodies is greater than with a boiled vegetable. It is better if you use large beetroots, as they will need to be cut into thin slices to build the lasagna layers. You could make this dish vegetarian by omitting the smoked ham - Antonio Carluccio

Serves 4

4 very large beetroot (beets), about 750g (1lb 10oz)

150g (5½oz) smoked ham, in thin slices

salt and freshly ground black pepper

Spicy cheese sauce

70g (2½oz) unsalted butter

50g (1¾oz/⅓ cup) plain flour (all-purpose flour)

500ml (18fl oz/2 cups) milk, warmed

90g (3¼oz) Parmesan, freshly grated

freshly grated nutmeg

a pinch of chilli powder