Next time we make this lasagna I hope to make it with home made cheese! It might be feta or ricotta or cottage cheese or all of them!! Wow can’t wait for my tomatoes to grow then we will be able to make this almost completely from scratch!! Enjoy this dish.
I’ve wanted to share our favourite meal for ages so I though tonight’s the night that I would share this amazing recipe for all the world to make. We got the recipe from Mr Ecochick’s mum and make it often so now we’re passing it onto you. This lasagna has been eaten by many people who come into our home and is often requested at dinner parties. Mr Ecochick and I often joke that we fell in love over this amazing dish. The lasagna is time consuming so I suggest it as a weekend meal. It tastes way better the next day and freezes for months. We normally make a HUGE dish of this, eat half of it and then freeze the rest in lunch size portions. I’m yet to meet someone who doesn’t love this dish.You can also make 2 smaller meals for you and another family.
The lasagna is really versatile it can be made with silverbeet or spinach or a combination of the two (fresh straight from the garden makes this dish even more amazing and super cheap), you can use cottage cheese or ricotta or feta or a combination of all three.
3 large bunches Silverbeet (c750g)
500g Cottage cheese
1 clove garlic minced
½ tsp paprika
2 pinches nutmeg
50g Cheese (any will do; Parmesan and feta are great but cheddar will work)
Lasagna sheets (fresh is best but dried will service)
2 Tbsp Butter
2 Tbsp Flour (any but not self raising)
2 cups milk
Make $1.50 pasta sauce and prepare as a pizza sauce.
Wash and chop silverbeet – steam in batches for 5 minutes.
Mix all filling ingredients together in a very large container.
Melt butter in a sauce pan and add flour. Stir while continuing to heat. When it starts to change colour (browning) gradually add the milk stirring to combine. Continue to stir and heat milk until it is at boiling point at which point it should suddenly thicken. Remove from heat and stir in cheese. The thickening can take a while but it will suddenly just thicken so stay with it.
The key thing is not to run out of ingredients so work out how much you need for each layer. Divide your filling in three this will be for the three layers of lasagna- if you have a large dish (this makes a MASSIVE meal) if you have a smaller baking dish only do two layers. We find that three layers is great as that’s one packed of fresh lasagna sheets.
Preheat your oven on 180c fan bake.
Grease your baking dish. Place a thin smear of $1.50 pasta sauce in the bottom. Add a layer of pasta. Add 1/3 of the filling. Pour on c2tsp of Bechamel sauce spread around to create a thin smear on top of the filling. Repeat twice more (pasta, filling, bechamel)
Add final layer of pasta (try to make this a whole sheet as then it holds better together). Then spread remaining $1.50 pasta sauce then put the remaining Bechamel sauce on top – don’t mix these layers together. Top with grated cheese (we like Parmesan).
Stab the lasagna with a sharp knife all over to release steam.
You can cover the baking tray with an oven tray for 30 minutes and then take off tray and leave to cook for another 10 minutes. Leave to stand for 10 minutes before slicing.