Name: Three-cheese and silverbeet lasagne
Prep time: 20 min
Cook time: 3 h 15 min
Total time: 3 h 35 min
Yield: Serves 4–6
Ingredients: 3 x 400 g (14 oz) tins chopped tomatoes; large handful basil, stems finely chopped, leaves coarsely chopped; 2 tablespoons tomato paste (concentrated purée); 750 g (1 lb 10 oz) silverbeet (Swiss chard), leaves finely shredded, stems finely chopped, kept separate; 1 small red onion, finely chopped; 150 g (5½ oz) bocconcini or mozzarella cheese, cut into small cubes; 1 egg, lightly beaten; 250–300 g (9–10½ oz) lasagne sheets; 400 g (14 oz) ricotta cheese; 100 g (3½ oz/1 cup) finely grated parmesan cheese, plus extra to serve; green salad, to serve (optional); 80 ml (2½ fl oz/¼ cup) extra virgin olive oil; 3 garlic cloves, crushed or finely chopped

Preparation info

Serves
4–6

Difficulty
Medium
Ready in
4 hr

Appears in

Slow Cooker Vegetarian

By Katy Holder

Published 2018

About

This lasagne is a great way to get extra green vegetables into fussy kids because the silverbeet is hidden in the layers of pasta and tomato sauce.

Ingredients

80 ml (2½ fl oz/¼ cup) extra virgin olive oil
750

Main course
Vegetarian
Pasta

Method

Heat 2 tablespoons of the oil in a large frying pan over medium–high heat. Cook the silverbeet stems and onion for 2 minutes, then add the silverbeet leaves and cook for a further 3 minutes until wilted. Drain, squeezing out any excess liquid. Transfer to a large bowl and allow to cool while making

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