Red lasagne with green leaves

Red lasagne with green leaves

By
From
Under the Walnut Tree
Serves
4
Photographer
Fanny Bergenström

This is a truly delicious, satisfying vegetarian lasagne prepared with silverbeet or spinach, pesto, ricotta cheese and a tasty tomato sauce.

Ingredients

Quantity Ingredient
1 batch A simple tomato sauce
400g tender silverbeet or english spinach
500g ricotta or cottage cheese
5-6 tablespoons Pesto
A pinch each sea salt and freshly ground black pepper
small pinch grated nutmeg
100g parmesan cheese, grated
12 lasagne sheets
200ml full-fat milk

Method

  1. Start by preparing the tomato sauce, and then carefully pick through and rinse the silverbeet or spinach. Preheat the oven to 190°C.
  2. In a saucepan, bring a bit of water to the boil. Add the silverbeet to the pan and blanch for 2 minutes (but only 30 seconds if using spinach). Tip the leaves into a colander and rinse immediately with cold water. Drain well, squeeze the leaves with your hands and roughly chop.
  3. Combine the ricotta cheese with the chopped leaves, pesto, salt, pepper and nutmeg. Lastly, stir in about half of the grated parmesan.
  4. Spread a thin layer of the tomato sauce in an ovenproof dish. Alternately layer the lasagne sheets, the green cheese mixture and the tomato sauce, finishing with a layer of tomato sauce. Carefully pour the milk along the sides of the dish. Sprinkle the rest of the parmesan on top.
  5. Bake in the oven for about 40 minutes. Serve the lasagne warm or slightly cooled, with a fresh green salad.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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