Golden Beet Chicken Lasagna

1 package of Lasagna Noodles
1 lb Farmers Cheese
3 Golden Beets with their Greens
2 eggs
4 Cups of Bechamel Sauce
3 cups grated Gouda
1 cup low moisture mozzarella
Parmesan / Regianno or both
Fresh Sage
1 pound ground Chicken
1 cup fresh Portabello Mushrooms sliced
Garlic to taste
salt
pepper
nutmeg
olive oil

Boil Lasagna noodles and set aside. I drain mine and soak in water to keep moist and workable.Prepare Bechamel. Sauce Wash beets , peel, cut off tops, and slice thinly.Now the choice is yours to precook the beets a bit. I didn't , but they cooked up fine as long as they are cut thinly.Take the greens, and roll. Slice them in a Chiffonade. In a bowl mix the Farmers cheese, 1/2 cup of mozzarella, greens, eggs, nutmeg, salt, and pepper. Set aside . Brown ground chicken, sage, garlic, and mushrooms. Oil bottom of Lasagna pan. Place first layer of Lasagna . Take half of Farmers Cheese/greens mixture and smooth over. Sprinkle half of chicken/mushroom mixture.Add half of the thinly sliced golden beets. Sprinkle some Gouda and Mozzarella. Pour some bechamel. Repeat with 2nd layer of lasagna ,Farmer's cheese chicken,golden beets, etc. Save some grated cheese and Bechamel for the top. Cover with 3rd layer of lasagna. Pour remaining Bechamel liberally. Add some grated cheese and Parmesan. Cover with Foil . Bake in a Bain Marie at 375 degrees for at least 45 minutes.Take off foil and brown for a additional 15 minutes

Number of Servings: 8

Recipe submitted by SparkPeople user COCOCOOKS.