Seasonal Recipes

Silverbeet & Feta Lasagna

 

1 bunch chopped silver beet or chard
1 leek or brown onion
1 tsp salt
1 pinch black pepper
2 pinches ground nutmeg
1 can crushed tomatoes
1 1/2 cups béchamel sauce (see recipe below)
12 no-boil lasagna sheets
75g feta cheese

Set oven to 225 C. Saute leek in a medium-sized saucepan over medium-high heat, add silver beet. Season with salt, pepper and nutmeg. Add crushed tomatoes. Set aside. Prepare cheese sauce.

Cheese Sauce
2 Tbsp butter
2 Tbsp flour
1 3/4 cups hot milk
1/2 cup / 4 oz shredded Swiss cheese (or cheese of preference...gruyere, cheddar...)
1/2 cup grated parmesan cheese
1/4 tsp salt
pinch of pepper

Melt butter in a saucepan over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in hot milk; cook over medium heat, whisking constantly, until mixture is thickened and bubbly. Finish with a little butter. Whisk in Swiss and Parmesan cheeses, salt, and red pepper, whisking until cheeses are melted and sauce is smooth.

Layer your lasagna: begin with tomato/spinach mixture, then cheese sauce, then pasta. End with cheese sauce. Top with crumbled feta. Bake in middle rack of oven for 20-25 minutes or until pasta is not firm inside. Let stand for 10 minutes. Serve with a green salad. Enjoy!