I love vegetarian lasagnas. Layered, meat-free, nourishing and tasty. This particular version is one I make a lot when there is an abundance of silverbeet in the Winter veggie patch.
Pumpkin & Silverbeet Lasagna
400g mashed pumpkin
4-5 washed silverbeet leaves
300g ricotta
ground nutmeg
500mLs tomato passatta
lasagna sheets
grated mozzerella cheese
1. Preheat over to 200C. Grease and line (if you wish) a large, deep lasagna dish.
2. Finely shred silverbeet leaves then mix together with ricotta and pumpkin in large bowl.
Season with pinch or two of nutmeg.
3. Coat base of lasagna dish with some of the tomato passatta.
4. Lay down enough lasagna sheets to cover the passatta.
5. Spread out a layer of the ricotta, pumpkin and silverbeet mixture on top of the lasagna
sheets.
6. Repeat layers of passatta, lasagna sheets and the ricotta mixture to fill your dish.
7. Finish with passata and top with grated mozerella cheese.
8. Bake in the oven until golden brown.
9. Remove and let the lasagna sit for 10 minutes or so before cutting and serving ...
perhaps with some fresh, crusty bread.
Silverbeet is one of those leafy green veggies I have learned to love as an adult. I detested it as a child as my Nanna would boil it until it was soggy, limp and devoid of it's vibrant green. This is totally different and delicious!
Meg
Silverbeet growing in our garden.
Pumpkin & Silverbeet Lasagna
400g mashed pumpkin
4-5 washed silverbeet leaves
300g ricotta
ground nutmeg
500mLs tomato passatta
lasagna sheets
grated mozzerella cheese
1. Preheat over to 200C. Grease and line (if you wish) a large, deep lasagna dish.
2. Finely shred silverbeet leaves then mix together with ricotta and pumpkin in large bowl.
Season with pinch or two of nutmeg.
3. Coat base of lasagna dish with some of the tomato passatta.
4. Lay down enough lasagna sheets to cover the passatta.
5. Spread out a layer of the ricotta, pumpkin and silverbeet mixture on top of the lasagna
sheets.
6. Repeat layers of passatta, lasagna sheets and the ricotta mixture to fill your dish.
7. Finish with passata and top with grated mozerella cheese.
8. Bake in the oven until golden brown.
9. Remove and let the lasagna sit for 10 minutes or so before cutting and serving ...
perhaps with some fresh, crusty bread.
A delicious way to use silverbeet!
Silverbeet is one of those leafy green veggies I have learned to love as an adult. I detested it as a child as my Nanna would boil it until it was soggy, limp and devoid of it's vibrant green. This is totally different and delicious!
Meg
Sounds and looks so tasty. You're making my tummy rumble.
ReplyDeleteKylie
Very tasty, filling and easy to make. Perhaps, if you are growing silverbeet in your garden, you'll be able to use the recipe too. Meg:)
DeleteGood morning Meg,
ReplyDeleteI love this recipe, thanks. I have always thought of lasagnes as too finicky to put together, what a great idea to use ricotta instead of making a bechamel. I will definitely be giving this one a go.
Have a lovely Monday.
Fi
It's very easy and quick to make, Fiona. I'd say that it's not as "heavy" or creamy as those with bechamel but I prefer it this way. Have a lovely Monday, too. Meg:)
DeleteLovely looking silverbeet you have in your garden. I love mine, fried with bacon and cracked, black pepper. Yum! I've planted brussel spouts in our garden this year, to tackle a childhood phobia of mine too. I'm hoping I can learn to love them. ;)
ReplyDeleteI hope you find a tasty way to cook your Brussel Sprouts, Chris, so that you can enjoy them. I have found silverbeet to be quite delicious and versatile. Such a revelation! Meg:)
DeleteThat sounds so good! I may have to make some here soon also. :) Be blessed my friend!
ReplyDeleteI hope you enjoy it when you make it, Debbie. It's really delicious and very quick and simple to make. I often freeze leftover portions too. Meg:)
DeleteOoh a timely reminder to whip up a batch of this Meg. I love a good veg lasagne and this looks much quicker than making bechamel sauce. I love silver beet, and all leafy greens. Adore brussel sprouts too, but have never had any luck growing them as they are susceptible to aphids, and nothing I do (organic) will get rid of them, so they are a rare treat unless I know they've been grown organically.
ReplyDeleteI love veggie lasagnas and make them quite often, usually with whatever is growing in the garden. Silverbeet grows well here, as does kale. Using the ricotta makes it very quick, but a Bechamel sauce would work just as well. Meg:)
DeleteOh yum, this lasagne looks and sounds delicious!
ReplyDeleteThank you for sharing Meg :)
xTania
It's easy and simple and delicious, Tania. I've made quite a few trays of it recently and put lots of portions into the freezer for meals. Freezes well. Meg:)
DeleteI had earmarked traditional lasagne for the menu plan this week, but I think I'll slot a vegetarian one into next week's menu plan, I haven't made a veggie one in ages! Thanks for the inspiration!
ReplyDeleteYUM! I wonder what kind of veggie lasagna you'll make next week...so many possibilities! Meg
Delete