Peel and cut the beets into thin slices before adding them to a bowl, along with olive oil, salt and sugar. Mix well.
2
Place the beetroot slices on a baking tray lined with baking paper and bake in the centre of the oven at 225 degrees celsius for about 20 minutes. Flip them halfway and let them cool on a cooling rack cool once they're done.
3
Boil the lasagna sheets in properly salted water.
4
Whisk together the egg, egg yolk, parmesan and black pepper.
5
Fold the cooked lasagna sheets into the carbonara sauce and serve. Top with crispy beetroot chips, grated lemon zest and basil.
