Prep 30 mins
Cook 20 mins
A few days ago I was thinking about dinner and hadn't planned anything, but our garden's producing copious amounts of silverbeet at the moment, and I realised with that and a few other ingredients I conveniently had around, I had the making of a lasagne. And it turned out blimmin' delicious (in my own humble opinion). Anywho, I thought I'd share. I'm a vegetarian, which is why I made it vegetarian, but I also think mince overpowers tomato-ey dishes (ie. mexican, spaghetti bolognese, lasagne) and that it tastes better without. So meat eaters should give this a go too.
For the tomato sauce
- 2 (14 ounce) canschopped tomatoes with juice
- 5 garlic cloves, diced (suit to your taste)
- 1 dash vinegar
- 1 dash red wine
- 1⁄2 teaspoon sugar
- plenty salt, to taste
- 2 tablespoons olive oil
- 250 g bow tie pasta
- 5 leaves silver beet (or spinach if you prefer)
- 1 dash rocket and Italian parsley (or any other herbs you like)
- 250 g cottage cheese (or ricotta, but I had cottage cheese in the fridge)
- 1⁄2 cup grated colby, to crisp up on top (parmesan is more traditional, but I'm a poor student)
- Get a big pot heating up for the pasta, make sure you salt it well, I think it's amazing how much better the pasta tastes when you've put a good tablespoon of salt in there, or more!) Chuck in your pasta when it starts boiling. Make sure you keep an eye on it and drain it and cool it with some cold water when it's tender but still has some bite (just eat some to check - should be around 10 mins).
- Combine all the ingredients for the sauce in a new saucepan. Keep this cooking (stir occasionally) while you prepare the rest of the food.
- Cut up your silverbeet into thin strips (don't need to be fussy, just so that it can be sprinkled into layers. Cut up your rocket, parsley, or other herbs.
- It's time to layer. I used a deep small casserole dish. So, now put half the silverbeet in the bottom of your baking dish, then some dollops of cottage cheese (about a quarter of the tub), then some tomato (about a third) and some rocket and parsley, then half of the pasta. Repeat those layers once more. On the top goes the rest of the tomato mix, then the rest of the cottage cheese (so there's a nice thick cheesey layer on the top, yum!) the rest of the herbs, and a smattering of other harder cheese to get crispy in the oven.
- Put it in the oven at medium heat until the cheese on top is golden. There's no set time, especially because everything is already cooked. You could grill it if you wanted to, but baking it for 20 minutes or so lets all the flavours meld together.
Really delicious. I'm veggie, my husband's not, and we both agree it's a winner. I had two cups of leftover peperonata with eggplant, and some frozen fresh tomato sauce from summer, so used that, and it turned out spectactularly. I used no-boil lasagne pasta.