Bleeding Heart Beet Lasagna
A vibrant, flavorful, and healthy twist on classic lasagna with colorful beets.
Equipment
- 9x13 Baking Dish
Ingredients
Main Components
- 9-12 beet lasagna sheets (or plain sheets colored with beet puree)
- 2 tbsp olive oil for greasing dish or general use
Ricotta Filling
- 3 cloves garlic minced
- 15 oz ricotta cheese
- 1 head roasted garlic cloves squeezed out
- 2 tsp chopped fresh thyme or basil
- salt and pepper to taste
- 2 black garlic cloves (optional), mashed
Roasted Red Pepper Sauce
- 1 jar roasted red peppers drained
- 1 tbsp olive oil
- 1 tsp balsamic vinegar
- smoked paprika pinch
- salt to taste
For Assembly & Topping
- 1 cup shredded mozzarella
- extra roasted red pepper sauce for drizzle
Instructions
- Preheat your oven to 375°F.
- Puree roasted red peppers with olive oil, balsamic vinegar, smoked paprika, and salt until smooth; set aside.
- Combine ricotta, roasted garlic, black garlic (if using), herbs, salt, and pepper in a bowl until creamy.
- Cook lasagna sheets if necessary, following package instructions.
- Spread a thin layer of red pepper sauce in a greased 9×13 dish. Layer beet sheets, ricotta mixture, and more sauce; repeat layers.
- Before the final cheese layer, place small dollops of ricotta (shaped into hearts if desired) and add a spoonful of red pepper puree inside each. Cover with more ricotta to seal.
- Sprinkle shredded mozzarella on top.
- Bake uncovered for 30–35 minutes until bubbly and golden.
- Allow to rest for 10 minutes before slicing to reveal the bleeding hearts.
Notes
Nutrition Information (per serving):
Calories: 350
Total Carbs: 40g
Net Carbs: 30g
Fats: 18g
Protein: 15g
Calories: 350
Total Carbs: 40g
Net Carbs: 30g
Fats: 18g
Protein: 15g
