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Silverbeet and ricotta rotolo
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Prep Time:
25 minutes
Cook Time:
50 minutes
Total Time:
75 minutes
Family-friendly, comforting pasta perfect for chilly nights ahead.
Ingredients:
  • 10 Brand Dried Lasagne Sheets
  • 1 bunch silverbeet
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 4 prosciutto slices, finely chopped
  • 600g fresh ricotta
  • 40g parmesan
  • 40g pine nut
  • 400g can diced tomatoes
  • 250ml pasta sauce
  • 100g pizza cheese
  • Fresh flat-leaf parsley leaves, to serve
  • Mixed salad leaves, to serve
Instructions:
  • Boil lasagne sheets in a large saucepan for 2-3 mins until tender. Then, transfer them to a bowl of cold water.
  • Preheat the oven to 180C. Trim the silverbeet by cutting down either side of the stems and discarding them. Wash the leaves and tear them roughly. Cook the leaves in a large covered saucepan over medium-low heat, shaking and turning occasionally, until wilted (about 2-3 mins). Let it cool for 5 mins, then squeeze out excess liquid and finely chop.
  • In a medium frying pan over medium heat, sauté onion and garlic in oil for 5 minutes until onion softens. Then add prosciutto and continue cooking and stirring for another 5 minutes until golden brown.
  • In a large bowl, mix together silverbeet, onions, ricotta, parmesan, and pine nuts. Season with salt and pepper to taste.
  • On a clean work surface, lay down a lasagne sheet. Spread a portion of the ricotta mixture over the lasagne sheet. Roll it up from one short end to seal the filling inside. Repeat this process with the remaining lasagne sheets and filling. Use a serrated knife to slice each pasta roll into 2 pieces.
  • Mix the tomato and pasta sauce in a bowl, then spread it evenly in a 25cm-diameter baking dish. Arrange the pasta rolls, cut-side up, in a single layer on top of the sauce. Sprinkle with pizza cheese and bake at 350°F for 30 mins until golden and heated through. Finish with a sprinkle of fresh parsley leaves before serving alongside mixed salad leaves.

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