Cook like a Cheesemonger: Beet & Chèvre Lasagna | France 44
by Sean Lawrence
Ingredients
- 3 large beets
- 4 oz fresh chèvre
- 8 oz ricotta
- 4 oz feta
- Zest of 1 lemon
- 1 egg
- ½ cup herbs, finely chopped
- 15 Lasagna sheets, about 12 oz
- 3 tablespoons butter
- 6 tablespoons (45g) AP flour
- 3 cups milk
- Salt
- Pepper
- Olive oil
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