This pasta dish is easy to prepare and is a great family recipe.
10 dried lasagne sheets
1 finely chopped brown onion
1 bunch silverbeet
1tbs olive oil
2 crushed garlic cloves
4 slices finely chopped prosciutto
600g fresh ricotta
40g (¼ cup) toasted pine nuts
40g (½ cup) finely grated parmesan
400g can diced tomatoes
100g (1 cup) roughly grated pizza cheese
250ml (1 cup) tomato pasta sauce
Mixed salad leaves
Flat leaf parsley
- Boil a large saucepan of water. Cook lasagne sheets for 2-3 minutes and transfer to cold bowl of water.
- Preheat oven to 180oC. Cut down silverbeet stems on both sides to remove white stalks and discard both stalks and stems. Thoroughly wash the leaves and roughly tear before placing in a large saucepan to cook over a medium heat. Shake pan occasionally and cook silverbeet until wilted, about 2-3 minutes. Allow the silverbeet to cool for 5 minutes then squeeze to remove excess liquid before finely chopping.
- Heat olive oil in a medium frying pan over a medium heat and add garlic and onion. Cook, stirring frequently for about 5 minutes or until softened. Add the prosciutto and cook for another 5 minutes or until golden.
- Combine silverbeet with the onion mixture and the parmesan, ricotta and pine nuts in a large bowl and season to taste.
- Place a lasagne sheet on a clean work surface and spoon one-tenth of the mixture over the sheet. Roll up the sheet from the short end to enclose filling. Repeat until all the lasagne sheets and filling is used up. Cut each pasta roll into two pieces.
- Mix the canned tomatoes and pasta sauce in a bowl and spoon into the base of a large baking dish, roughly 25cm diameter. Place the pasta rolls side-by-side, cut-side up over the sauce and sprinkle with grated cheese. Bake for about 30 minutes until golden. Garnish with fresh parsley and serve with mixed salad leaves. Enjoy!