image for Silver beet and cheese lasagne recipe

Silver beet and cheese lasagne by Louise Pickford

Silver beet and cheese lasagne for 8 person

Tasty vegetarian lasagne is easy to prepare with this cheesy silver beet pasta bake.

Ingredients for Silver beet and cheese lasagne

Silver beet and cheese lasagne, How to Make

  • Step 1
    To make sauce, combine milk, onion, bay leaves and cloves in a saucepan over medium heat. Bring to a simmer. Remove from heat. Set aside for 20 minutes to infuse. Strain the milk mixture through a fine sieve into a jug. Discard solids.
  • Step 2
    Melt the butter in a saucepan over medium-high heat until foaming. Add flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of the pan. Remove from heat. Gradually add half the milk, whisking constantly with a balloon whisk until smooth. Repeat with the remaining milk. Place the saucepan over medium-high heat. Bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Remove from heat. Add the fontina or jarlsberg and parmesan, and stir until cheese melts. Season with salt and pepper.
  • Step 3
    Preheat oven to 200°C. Remove stems from silver beet. Finely chop stems and set aside. Cook one-third of silver-beet leaves in a saucepan of salted boiling water for 1 minute or until wilted. Transfer to a colander. Refresh under cold water. Drain well. Repeat, in 2 more batches, with remaining leaves. Transfer to a tray lined with paper towel to drain.
  • Step 4
    Heat the oil in a frying pan over low heat. Add the onion, garlic and reserved silver-beet stems and cook, stirring, for 5 minutes or until onion softens.
  • Step 5
    Brush a rectangular 2L (8-cup) capacity ovenproof dish with oil to lightly grease. Arrange one-quarter of lasagne sheets over base of dish. Top with one-third of silver-beet leaves, one-third of onion mixture and one-third of bechamel. Continue layering with remaining lasagne sheets, silver-beet, onion mixture and bechamel, finishing with lasagne sheets.
  • Step 6
    Dot the top of lasagne with butter. Bake in oven for 25-30 minutes or until pasta is crisp and golden. Remove from oven and set aside for 5 minutes to set.
  • Step 7
    Cut lasagne into 8 portions to serve.

Notes:
Prepare this recipe to the end of step 5 up to 3 hours ahead. Continue from step 6, 30 minutes before serving the main.

Additional information for Silver beet and cheese lasagne

Preparation: 0:25 Minutes, Cooking: 0:50 Minutes, Serving: 8 Person, Level:

Nutrition Info:

2023 kj Energy, 27g Fat Total, 14g Saturated Fat, 18g Protein, 516.99mg Sodium, 10g Carbs (sugar), 39g Carbs (total),

All nutrition values are per serve

This Silver beet and cheese lasagne published first on: Australian Good Taste, Images by: Ben Dearnley

You May Also Like

Yoghurt & basil dip by Jane Hann
Yoghurt & basil dip for 6 person Blend natural yoghurt with basil and shallot for tzatziki with a twist. Ingredients

Gnocchi with spring vegetables by
Gnocchi with spring vegetables for 4 person This fast, fabulous and filling meal uses only six ingredients! Ingredients for Gnocchi

Haloumi, zucchini and grape-tomato skewers with basil oil by Alison Adams
Haloumi, zucchini and grape-tomato skewers with basil oil for 16 person Vegetarian barbecue food has never been easier with these

Beans with almond dukkah by Gemma Luongo
Beans with almond dukkah for person Ingredients for Beans with almond dukkah Beans with almond dukkah, How to Make Step

Barbecued tofu by Michelle Noerianto
Barbecued tofu for 6 person Spice up your night with a Korean barbecue feast starring this chilli tofu side. Ingredients