Curly Lasagne with Silverbeet and Ricotta

Cook time 1 hour and 10 minutes
Servings 6


2 packets curly Lasagne
1 bunch silverbeet, stems removed and chopped
1 clove garlic, chopped
1kg fresh ricotta
Approx. 1 tbsp grated parmiggiano cheese
Salt and pepper
1 tsp ground nutmeg
1 tsp lemon zest
1 cup walnuts
½ cup chopped parsley
Extra virgin olive oil

Béchamel Sauce
1 tbsp plain flour
2 tbsp butter
2 cups full cream milk
Nutmeg, grated
Salt and pepper

250g grated mozzarella
150g grated parmiggiano reggiano

Curly Lasagne with Silverbeet and Ricotta


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 200°C for 45 minutes, or until pasta has cooked.

Serve immediately with fresh parsley.