Silverbeet Lasagne

This big, cosy lasagne is the kind of meal we love. It makes the most of cheap seasonal veg, uses the whole silverbeet (stalks and all), feeds a crowd, and freezes beautifully for those nights when cooking feels like far too much effort.

Creamy béchamel, cheesy layers, tender silverbeet, and a crispy golden top. Proper cold-weather comfort food.

Ingredients

For the silverbeet filling

• 1 big bunch silverbeet
• 1 onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp olive oil
• Salt and pepper

For the béchamel sauce

• 100g butter
• 1/2 cup plain flour
• 4 cups milk
• Salt and pepper
• Pinch of nutmeg (optional)

To assemble

• Lasagna sheets
• 1 cup grated parmesan
• 3 cups grated mozzarella

Method

1. Prepare the silverbeet

Separate the stalks from the leaves.

Finely chop the stalks and roughly slice the leaves.

Heat the olive oil in a large frying pan over medium heat. Add the onion and cook for 4–5 minutes until softened.

Add the garlic and silverbeet stalks. Cook for another 3–4 minutes until the stalks begin to soften.

Add the silver beet leaves and cook until wilted. Season generously with salt and pepper, then set aside.

2. Make the béchamel

Melt the butter in a saucepan over medium heat.

Whisk in the flour and cook for 1 minute.

Gradually add the milk, whisking continuously until smooth. Continue cooking until the sauce thickens and becomes creamy.

Season with salt, pepper, and nutmeg if using.

3. Assemble the lasagna

Preheat the oven to 180°C.

Spread a thin layer of béchamel over the base of a baking dish.

Layer:

• Lasagna sheets
• Silverbeet mixture
• Béchamel sauce
• Mozzarella
• Parmesan

Repeat until all ingredients are used, finishing with a final layer of béchamel and a generous topping of cheese.

4. Bake

Bake for 35–45 minutes, or until golden, bubbling, and irresistible.

Allow to rest for 10 minutes before slicing and serving.

Misfit Tip 💚

Double the recipe and freeze one for later. Whether you freeze it before or after baking, Future You will be very pleased when dinner is already sorted.