(4-6 servings)
For filling:
pasta
1 beetroot
100 g. spinach
250 g. black beans
For sauce:
1 red chili
1 onion
2 cloves of garlic
2 carrots
1 parsnip
300 g. strained tomatoes
Olive oil
Parsley
Béchamel:
20 g. butter
3 dl. milk
2 tbls. flower
Ground nutmeg
Put the oven to 200 degrees C. Finely chop chili, onion and garlic. Slice thin pieces of carrot and grate parsnip. Fry everything in olive oil on medium heat until soft. Add the strained tomatoes and boil while stiring for another ten minutes. Salt and pepper the sauce.
Boil the spinach and fine slice the beetroot. Rinse the black beans.
Meanwhile make the béchamel by melting the butter in a pot, add the flower and whisk down the milk. Let it simmer but not burn and whisk frequently until the béchamel reaches desired consistency. Add salt, pepper and ground nutmeg.
Prepare for oven in a big cooking pot. Start with covering the botton with a thin layer of tomato sauce and then pasta. Add béchamel sauce on top and then tomatoe sauce again. This layer containes finely sliced beetroot and spinach, add some extra salt on the spinach then cover with pasta and béchamel. Next layer contains of the rest of the tomatoe sauce mixed with the black beans. Cover with pasta and finish with the last of the béchamel. (Keep a lot of béchamel for the top so that it's fully covered)
Put in oven on 200 degrees C. for 20 minutes. (or what your choice of pasta requires.)
Garnish with fresh parsley and serve with a big green salad.
