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.
Heat the remaining oil in the frying pan over medium–low heat. Add the garlic and basil stems and cook for 3 minutes until golden. Stir in the tomato paste and cook for 1 minute before adding the chopped tomatoes. Season with sea salt and freshly ground black pepper, then simmer for 10 minutes or until the sauce thickens slightly.
Add the three cheeses, egg and basil leaves to the bowl with the silverbeet and mix well. Season with sea salt and freshly ground black pepper.
Transfer about one-third of the tomato sauce to the slow cooker and spread over the base. Arrange a layer of lasagne sheets (about one-third of the sheets) on top of the sauce, snapping to fit if necessary. Top with half of the silverbeet mixture, another layer of lasagne sheets and another third of the sauce. Top with the remaining filling, lasagne sheets and tomato sauce. Cook on low for 3 hours, or until the pasta is tender.
Serve with extra grated parmesan and a green salad, if you like.
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