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Silver beet and cheese lasagne
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Delicious vegetarian lasagna featuring cheesy silver beet pasta bake.
Ingredients:
  • 2 bunches silver beet, washed, dried
  • 1 brown onion, halved, finely chopped
  • Olive oil, to grease
  • 1 x 375g pkt fresh lasagne sheets
  • 25g butter, chopped
  • 1L (4 cups) milk
  • 1 brown onion, halved, coarsely chopped
  • 2 dried bay leaves
  • 4 whole cloves
  • 75g butter
  • 75g (1/2 cup) plain flour
  • 125g fontina or jarlsberg cheese, finely chopped
  • 35g (1/3 cup) finely grated vegetarian hard cheese or parmesan
  • Salt & freshly ground black pepper
Instructions:
  • In a saucepan over medium heat, simmer milk with onion, bay leaves, and cloves. Remove from heat and let it infuse for 20 minutes. Strain the mixture through a fine sieve into a jug, discarding solids.
  • In a saucepan, melt butter over medium-high heat until foamy. Stir in flour and cook for 1-2 minutes until mixture bubbles and pulls away from the pan. Remove from heat. Slowly whisk in half the milk until smooth, then repeat with remaining milk. Return to medium-high heat, stirring constantly until mixture boils and thickens (about 5 minutes). Remove from heat, stir in fontina or jarlsberg and parmesan until melted. Season with salt and pepper.
  • 1. Preheat the oven to 200°C. 2. Remove silver beet stems, finely chop, and set aside. 3. Quickly blanch one-third of the silver beet leaves in boiling salted water for 1 minute until wilted, then transfer to a colander, refresh under cold water, and drain well. 4. Repeat with the remaining leaves in two more batches and place them on paper towel-lined tray to drain.
  • In a frying pan over low heat, warm the oil. Cook the onion, garlic, and reserved silver-beet stems, stirring, for about 5 minutes until the onion softens.
  • Grease a 2L (8-cup) capacity ovenproof dish with oil. Layer one-quarter of lasagne sheets at the bottom. Add one-third of silver-beet leaves, one-third of onion mixture, and one-third of bechamel. Repeat layering with remaining lasagne sheets, silver-beet, onion mixture, and bechamel. Finish with lasagne sheets on top.
  • Gently place dots of butter on the surface of the lasagne. Bake in the oven for 25-30 minutes until the pasta is crispy and golden. Let it rest for 5 minutes before serving.
  • Slice the lasagne into 8 satisfying portions for serving.

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