Here’s the recipe I promised on Monday, most definitely the best silverbeet recipe I’ve found, though it’s the mushrooms and thyme the really make this dish. Excuse the TERRIBLE photo, I forgot to take any until I was getting the left overs ready for the freezer.
1 brown onion, diced
400g mushrooms, chopped or sliced
3 gloves garlic, crushed
1 tbsp chopped thyme
500g silverbeet, stems and leaves chopped
400g tinned tomatoes
2 1/2 tbsp cornflour*
2 1/2 cups of milk
lasagne sheets (dried or fresh)
3/4 cup mozzarella
1/2 cup finely grated parmesan
Preheat the oven to 180 degrees C. Heat olive oil in a frying pan over medium-high heat. Cook the onion, stirring, for about 5 minutes or until soft. Add the mushrooms, garlic and thyme, and continue cooking for 8 minutes or until golden. Season with salt and pepper, remove from the pan and set aside.
Increase the heat to high and add the silverbeet to the pan. Cook, stirring, until the leaves wilt. Stir in the tomatoes, bring to boil (although I didn’t find there was much liquid to boil) and simmer for ten minutes. Season again with salt and pepper.
Combine the cornflour and 1/4 cup of milk in a jug. Place the remaining milk in a saucepan over a high heat and bring to the boil. Whisk in the cornflour mixture and cook, stirring continuously for 2-3 minutes until the sauce boils and thickens. Season with pepper.
To assemble the lasagne, grease the dish then cover the base with a little silverbeet mixture and top with a lasagne sheet. Combine the cheese. Cover the pasta with a third of the silverbeet mixture followed by a third of the mushroom mixture, some of the white sauce and a sprinkle of the cheese mixture. Repeat for another two layers (alternatively you could following the original recipe and just do two layers, I misread but it worked beautifully so I’m sticking to it). Finish with a final layer of pasta and top with the remaining sauce and cheese. Bake for 1 hour until pasta is tender and top is golden (only about 45mins in my oven).
* I ran out of cornflour so only used about 1 1/2 tablespoons. This made a very thin white sauce, but is just the way we like it, so I would do that next time. The friend who gave me the recipe said she had to make double to white sauce to cover the layers.
I served this with a very simple rocket salad with balsamic dressing which was perfect. Actually it looked great on the plate, pity I didn’t photograph it!
I should point out that this was a Michelle Bridges recipe so super low fat. I changed it a bit because I don’t do low fat, so I seasoned with pepper AND salt, and used full cream milk and cheese. Even with those additions this is very healthy.
The verdict in this house was thumbs up from everyone except Miss Three who freaked out the minute she saw something green. Miss One had two pieces though. I LOVED it.