Silverbeet looks a lot like spinach but has a different flavour. Try it in this vegetarian lasagne.
- Using 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.
- Trim 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.
- Preheat oven to 200C. Grease a 16-cup capacity ovenproof dish with butter.
- Cover 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.
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