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How to make Silver beet and cheese lasagne

Yield = 8
Prep time: 0:25
Cook time: 0:50
Total time: 1:15

Ingredients

  • 2 bunches silver beet, washed, dried
  • 2 tablespoons olive oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • Olive oil, to grease
  • 1 x 375g pkt fresh lasagne sheets
  • 25g butter, chopped

Bechamel sauce

  • 1L (4 cups) milk
  • 1 brown onion, halved, coarsely chopped
  • 2 dried bay leaves
  • 4 whole cloves
  • 75g butter
  • 75g (1/2 cup) plain flour
  • 125g fontina or jarlsberg cheese, finely chopped
  • 35g (1/3 cup) finely grated vegetarian hard cheese or parmesan
  • Salt & freshly ground black pepper

Method

  • 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.