Silverbeet & Feta Lasagna
This is my mama’s famous recipe and she’d always make for me when I arrived home from London. It’s the best! The secret to it is the strong feta in the bechamel sauce to give it a little saltiness and a can of tomato soup. It does make it a little sloppy but the flavour is a-mazing. Like most boys, Seb is a minced meat lasagna kind of guy but even he loves this recipe. My mum, Suzanne, makes it quite often for my nephew & niece’s dinner when they’re over and it’s now been nicknamed “Suz-angna”. Ha! What a legend.
Silverbeet & Feta Lasagna
– for the bechamel –60g butter
2/3 cup flour
3 cups milk
200g Bulgarian or strong feta
1 teaspoon ground nutmeg
salt & pepper to taste
1 bunch silverbeet with white stalks cut off
– for the tomato sauce –1 onion chopped
1 garlic clove
1/2 capsicum chopped small
1 cans chopped tomatoes
1 can tomato soup
1-2 tsp italian herbs – oregano, basil, thyme
sugar, to taste
salt & pepper lasagna sheets
1. To make the the bechamel, add the butter to a big fry pan or saucepan and let it melt until it starts to foam. Add flour and let it cook, stirring for 1-2 minutes. Whilst the flour is cooking warm up the milk in the microwave. Remove butter and flour from heat once cooked.
2. Slowly add warm milk to butter and flour, whisking constantly until smooth. Add crumbled feta, nutmeg and salt and pepper.
3. Return the pan to a low heat and add roughly chopped silverbeet to the bechamel sauce. At this point it will look like all the silverbeet wont mix into the bechamel sauce, but it will, just keep adding it. The leaves of the silverbeet will eventually wilt and will mix into the sauce nicely.
4. Line the bottom of a large non-stick baking dish with lasagna pasta sheets. Pour your bechamel and silverbeet sauce all over and ensure all the pasta is covered.
5. Next for your tomato sauce – heat olive oil and add onions and capsicum and cook until brown. Next add your copped tomatoes, tomato soup and crushed garlic.
6. Add your herbs, salt and pepper and sugar, all to taste and let cook for 5 mins uncovered.
7. Place another layer of pasta sheets on top of the bechamel mixture and spoon your tomato sauce over the top. Ensure your tomato sauce has covered all the pasta sheets and gone down the sides so everything will cook properly. Sprinkle your mozarella cheese over the top and bake for 30mins or until golden brown. Mmmm.
Optional – veg lasagna is also really good with thin slithers of pumpkin/sweet potato, sliced courgettes or any other vegetable. If you are adding pumpkin you will have to cook it for a little longer to ensure it completely cooks.