Silverbeet lasagne

Silverbeet looks a lot like spinach but has a different flavour. Try it in this vegetarian lasagne.

Notebook:

Photography by Andrew Lehmann

• Ingredients

• 600g ricotta
• 2 tsp plain flour
• 300ml pouring cream
• 2 eggs
• 100g parmesan, finely grated
• 1 (650g) bunch chicory
• 2 (500g each) bunches silverbeet
• 1 large onion, thinly sliced
• 1 quantity pasta dough, prepared to end of step 3 of basic pasta recipe, or 250g pkt dried lasagne sheets* (see related recipes)
• 20g butter, cut into small squares, plus extra, for greasing

• Method

1. Step 1
   Using a food processor, process ricotta and flour until smooth. Add cream, eggs, 40g parmesan and 1 tsp salt and process until combined. Refrigerate until needed.
2. Step 2
   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.
3. Step 3
   Using a knife, cut pasta sheets into 14cm squares. Cook pasta, in 4 batches, in a large saucepan of boiling water for 20 seconds. Using a slotted spoon, transfer to a bowl of iced water, then drain and spread out in a single layer over a plastic wrap-lined tray.
4. Step 4
   Preheat oven to 200°C. Grease a 16-cup capacity ovenproof dish with butter.
5. Step 5
   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.
   taste.com.au
   Notebook: - August 2006 , Page 119
   Recipe by Sophia Young