- 0:40 Prep
- 0:45 Cook
- 8 Servings
- Challenging
Silverbeet looks a lot like spinach but has a different flavour. Try it in this vegetarian lasagne.
Ingredients
- 600g fresh ricotta
- 2 teaspoons plain flour
- 300ml pouring cream
- 2 eggs
- 100g parmesan, finely grated
- 1 (650g) bunch chicory
- 2 (500g each) bunches silverbeet
- 1 large onion, thinly sliced
- 250g pkt dried lasagne sheets
- 20g butter, cut into small squares, plus extra, for greasing
Method
- Step 1Using a food processor, process ricotta and flour until smooth. Add cream, eggs, 40g parmesan and 1 teaspoon salt and process until combined. Refrigerate until needed.
- Step 2Trim stems from chicory and silverbeet, then cut out white stalks from silverbeet. Add onion to a saucepan of boiling water and cook for 6 minutes, then add greens and cook for 1 minute. Drain and refresh in iced water, then drain again. Working with a handful of greens and onion at a time, squeeze out excess water. Chop coarsely, then season to taste.
- Step 3Preheat oven to 200C. Grease a 16-cup capacity ovenproof dish with butter.
- Step 4Cover base with 6 squares of pasta, slightly overlapping. Using more squares, line sides, allowing pasta to overhang top slightly. Place a quarter of the greens mixture in dish. Dot a quarter of the ricotta mixture over, then scatter with a quarter of the remaining parmesan. Repeat layering 3 more times, finishing with pasta. Fold in pasta, then dot the top with butter and bake for 35 minutes or until golden. Serve.
- Vegetarian
Notes
To make a meat lasagne, simply replace the greens and onion with a bolognese sauce.
- Author: Sophia Young
- Image credit: Andrew Lehmann
- Publication: Notebook:
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