30 July 2013

Silverbeet Lasagne

This is the most delicious lasagne recipe, perfect for using up that silverbeet you have growing in the garden. It makes a huge lasagne so I usually make it up in two dishes, one to eat for dinner and one to freeze for another meal.

2-1/2kg silverbeet, washed, dried, and finely chopped, including stalks
3 pkts instant lasagne noodles (can use fresh)

Tomato sauce:
2 x 810g cans diced tomatoes
1 x 400g can diced tomatoes
50g tomato paste
1/4 cup olive oil
4 cloves garlic, crushed
2 large onions, finely diced
2 tsp dried basil
2 tsp dried oregano
2 tsp dried rosemary
1/4 tsp ground black pepper

Cheese sauce:
120g butter
1 cup plain flour
1-1/2 litres milk
1-1/2 cups tasty cheese, grated
1/4 cup grated Parmesan cheese

1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese

Cook silverbeet in a very little water until tender, either on the stove or in the microwave. Drain well.

To make the tomato sauce place all the ingredients into a large saucepan and bring to a boil. Turn the heat down to a gentle simmer and cook the mixture for 1-1/2 hours, until the sauce is thick and rich. Stir occasionally to stop it sticking on the bottom.

Turn the oven to 175 degrees Celsius to heat.

To make the cheese sauce put the butter and 1 litre of the milk into a small saucepan and gently heat until the butter has melted. Combine the flour and the remaining half litre of milk and mix to a smooth paste. Bring the butter/milk mixture to a boil and whisk in the flour/milk mixture. Cook for one minute, stirring all the time. Stir in the cheeses, mixing until combined and all the cheese has melted.

To make the lasagne spray a lasagne dish with cooking spray. Spread 1 cup of the tomato mixture over the base of the dish. Cover with lasagne sheets. Spread half the tomato sauce over the lasagne, then half the silverbeet over the tomato sauce. Cover with lasagne sheets. Spread half the cheese sauce over the lasagne sheets. Repeat the layers, finishing with the cheese sauce.

Combine the mozzarella and parmesan. Spread over the cheese sauce.

Bake for 1 hour or until the top is golden and set.  Let the lasagne sit for 10 minutes before cutting.

1 comment:

  1. Hello Cath,

    What a delicious meal. No real costing on it as it used home grown silver beet in place of the spinach and I cut out the stalks for quick cooking and not sure if we should eat much of the stalks in silver beet. Have been thinking about the extra two packets of lasagna noodles not used by me. The brand I had in the cupboard is San Remo 250g @ from memory $2.46 (no not in the price book) how does that compare to the three packets of Aldi for price? I'd be interested to see if one more expensive did the work of three less expensive and how that worked out. Again the dish was delicious and I have 1.5 casseroles to freeze. Thanks, Carol.


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