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Silverbeet, pumpkin and blue cheese frying pan lazy lasagne
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Savory lasagna layered with silverbeet, pumpkin, and tangy blue cheese, all cooked in one pan for an unforgettable meal.
Ingredients:
  • 1 leek, trimmed, sliced
  • 5 stalks silverbeet, centre veins and stems discarded, leaves chopped
  • 500g butternut pumpkin, peeled, cut into 5mm wedges
  • 4 large fresh lasagna sheets, torn
  • 300ml Cooking Cream
  • 125.00 ml grated parmesan
  • 2 garlic cloves, crushed
  • 2 tsp finely grated lemon rind
  • Large pinch of ground nutmeg
  • 40.00 ml chopped fresh basil leaves, plus extra leaves to serve
  • 100g blue cheese
  • 125.00 ml grated mozzarella
  • 18.40 gm chopped walnuts, toasted
Instructions:
  • In a 5cm-deep, 20cm (base) round heavy-based frying pan, heat oil over medium heat. Sauté leek for 5 minutes until softened, then transfer to a large heatproof bowl.
  • Place the frying pan back on the heat and add the silverbeet. Stir and cook for 1 minute until just wilted. Transfer the silverbeet to the bowl with the leek.
  • Combine the pumpkin, torn lasagna sheets, cream, parmesan, garlic, lemon rind, nutmeg, basil, 1/2 of the blue cheese, and 1 cup of water with the silverbeet mixture. Stir well and season with pepper.
  • Pour the mixture into the frying pan and bring it to a boil over medium-high heat. Lower the heat to a simmer and cook uncovered for 20 minutes, or until the pasta and pumpkin are tender.
  • Preheat grill to high. Sprinkle mozzarella over lasagne. Grill for 3 minutes, or until cheese is melted and golden brown. Top with walnuts, additional blue cheese, and fresh basil. Serve and enjoy!

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