2 packets curly Lasagna
1 bunch silverbeet, stems removed and chopped
1 clove garlic, chopped
1kg ricotta, fresh soft
Approx. 1 tbs. grated parmiggiano cheese
Sea salt flakes
Ground nutmeg, 1 tsp.
Lemon zest, 1 tsp.
1 cup walnuts
½ cup chopped parsley
Extra virgin olive oil
tbs. plain flour
2 tbs. butter
2 cups full cream milk
250g grated mozzarella
150g grated parmiggiano reggiano
To make the sauce, heat oil in a large pan. Add the garlic and fry off for 30 seconds. Add the silverbeet, give it a good toss, then place the lid on and cook for about 5-8 minutes, or until soft. Once cooked, cool slightly and add the a bowl with the ricotta, cheese, nutmeg and season. Toss and combine. Set aside
In the meantime, to make the béchamel sauce, heat a small pan and add the butter and flour. Continuously whisk until the flour until it has bubbled and cooked out, then slowly add the milk whilst whisking. Add the nutmeg and continue to whisk until the mixture has thickened. Season with salt and pepper. In a pan toast the walnuts and then chop.
To assemble: place a layer of sauce on the bottom of the tray. Then layer the pasta sheets to cover the whole tray. Add more sauce, then a good drizzle of béchamel, add a sprinkle of walnuts and the grated cheeses. Repeat until the tray is full.
Cover with foil and place in a pre-heated oven of 200C for 45 minutes, or until pasta has cooked.
Serve immediately with fresh parsley.