SERVES 5–6 . READY IN: 45–50 MINUTES
PREP TIME: 20 MINUTES COOK TIME: 35–40 MINUTES
TOMATO SAUCE
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, chopped
1 tablespoon chopped
thyme leaves
2 ¼ cups tomato passata or canned, crushed tomatoes
2 tablespoons tomato paste
LASAGNE
1 tablespoon olive oil
1 large leek, trimmed and finely sliced
1 bunch (about 600g) silverbeet, tough stalks removed and leaves finely sliced (after trimming you should have
about 300g)
500g ricotta cheese
100g grated parmesan
¼ teaspoon each salt and pepper
¼ teaspoon freshly grated or ground nutmeg
400g fresh lasagne sheets
1½ cups grated mozzarella
TO SERVE
Leafy green salad
PREHEAT oven to 200°C
1.Heat olive oil in a medium fry-pan on medium heat. Cook onion until soft, 2–3 minutes. Add garlic and thyme and cook for a further 1 minute. Stir in tomato passata and tomato paste. Simmer, stirring occasionally, until reduced to a thick sauce, about 10 minutes.
2. Meanwhile, prepare the vegetables. Heat olive oil in a large fry-pan on medium heat. Cook leek for 5–6 minutes until soft and caramelised, then add silverbeet and continue to cook for a further 2 minutes until wilted.
3. Mix ricotta, parmesan, salt, pepper and nutmeg together. Add to leek and silverbeet and mix well.
4. Grease a deep baking dish (roughly 30cm x 20cm x 7cm) with olive oil and line with one lasagne sheet (you may need to trim the lasagne sheet to fit). Spread one-third of the ricotta and vegetable mixture on top, followed by ½ cup of tomato sauce. Place a second lasagne sheet on top. Repeat this process two more times, finishing with a lasagne sheet. Top with remaining tomato sauce and sprinkle over mozzarella.
5. Bake for 25–30 minutes until golden brown and crispy on top. Allow to stand for 5–10 minutes before cutting.
TO SERVE cut lasagne into six pieces. Place a portion of lasagne on each plate and serve with salad on the side.
ENERGY: 2440kJ (581kcal)
CARBOHYDRATE: 51.6g
PROTEIN: 34.1g
FAT: 26.2g
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