Chard (Silverbeet)

Vegetarian Lasagna Al Forno

The amounts are not stated as it will depend on the size you want.

Ingredients

·         Silverbeet leaves with stems removed, I have used rainbow coloured as I want the stalks for another recipe (following).  Enough to make two layers in your dish.

·         Feta crumbled, or ricotta cheese or cottage

·         Cubed pumpkin or squash again enough for 2 layers

·         Ready made tomato sauce for tin flavoured (Italian or Greek) hopped tomatoes. 

·         ! cup of plain yogurt

·         1 egg

·         tbsp flour

·         ½ cup grated cheese

·         Sheets of lasagna enough for 3 layers

Method

·        Slice beet leaves up and steam or boil till cooked, drain and cool.

Steam pumpkin pieces (peeling pumpkin is made easier by microwaving for a minute, makes the skin softer, may take longer depending on toughness of skin) cool.

Put a layer for tomato sauce on bottom of casserole lay sheets on top (I used sheets that don’t need to be cooked before layering) then layer pumpkin that has been tossed in some of the tomato sauce.

 A layer of lasagna, then layer of silverbeet that has feta or a soft cheese tossed through it.

Finish with a layer of lasagna that has the following sauce poured over it.  You can also use a standard cheese sauce.

Sauce – Mix together yogurt, flour and cheese and add to beaten egg.

Cook at 180 for 30 mins or till the top is brown and bubbling.

Let sit for 10 minutes before serving it makes it easier to serve.

Tasty Sticks

This is a great kiwi standard way of using silverbeet ribs.  Although we didn’t have the fancy coloured ones when I was younger!  You can do any vegetable like this.  For example, Asparagus and dwarf beans.  Today I am going to experiment with a few purple sprouting broccoli stalks as well.

Cut the silverbeet stalks to manageable size and Blanche them with the broccoli stalks for a minute or two.  Cool, then beat up an egg and prepare your favourite breadcrumb mix.  Adding some grated Parmesan is nice.

Dip the stalks into some flour (this helps the egg and crumbs stick to the stalks).

Then dip into the egg and then crumbs.  Shallow fry in butter or oil till they are golden and crunchy.  That’s it they are very moreish and can be served as a snack or a starter with a side salad.