silverbeet & zucchini lasagna (pasta-less)

silverbeet & zucchini lasagna (pasta-less)

Absolutely delicious even if I do say so myself. Make this. Do it. You’ll love it, I promise. Sans pasta this lasagna is a total treat for your tastebuds.

Inspired by a commitment to self to eat mostly veggies, I decided to replace pasta for silverbeet and layered green, green and more green to create this recipe. Sidelining eggplant which traditionally replaces meat in vegetarian lasagnas, this version is rich in flavour, good for your heart, your hips, easy on your GI tract, guilt free and good for you.

Makes 4 serves
Prep time: 30 mins
Cooking time: 1.5 hours

3/4 bunch silverbeet
4 medium zucchini (alternatively replace 2 zucchini for 9-10 brussel sprouts)
700g plain passata
2 tbsp oregano
2 tbsp dried cranberries
425 grams goat’s milk ricotta
1 tbsp grated grana padano (or parmesan)
2 tbsp finely chopped parsley
salt and pepper
1 tbsp grated grana padano (or parmesan) extra

Pre-heat the oven to 180 degrees C. To begin drain excess water from the ricotta cheese by turning cheese out into a sieve and leave to rest over an empty bowl for at least 15 mins.

Prepare vegetables, washing and thoroughly drying silverbeet leaves, zucchini and parsley. Goat’s milk ricotta is quite soft and watery in comparison to sheep’s milk ricotta and it together with the vegetables will make for a lot of juice during the cooking process, so it is important to reduce or eliminate as much excess water as possible.

Prepare the silverbeet leaves for layering by removing the white stalk where it is at its thickest, slicing a v into the base of each leaf. Next slice each zucchini lengthwise into thin strips, approximately 2-3 millimetres in width.

Finely chop the parsley and in a medium sized mixing bowl, mix together parsley, ricotta, grated grana padano and season with salt and pepper. Set aside.


Pour enough passata into a baking tray, approximately 9″ x 13″ in size, to cover the base lightly. Next lay a double layer of silverbeet above the passata, followed by a layer of zucchini strips, slightly overlapping the zucchini. Next spread half of the ricotta mix to create the next layer, followed by a generous splash of passata and a sprinkle of oregano, salt and pepper.
     Next add a second layer of doubled silverbeet, followed by the last of the ricotta, passata and oregano.
 Sprinkle the cranberries evenly over the lasagna. Add the final layer of zucchini, again overlapping slightly to seal the top.
Drizzle any last drops of passata over the top, cover with foil and place in the pre-heated over to bake.

After 30 minutes of fan forced baking remove the foil, grate about a tablespoon of grana padano cheese over the top of the zucchini and cook for a further hour under the dual fan forced and grill setting on your oven. Once the zucchini have turned a deep golden brown, remove from the oven and leave to cool for 15 minutes before serving.
Yum!! Enjoy.

  
Alternative suggestions:
Brussel sprouts » I first cooked this meal in winter, when brussel sprouts were in season. To include slice 9-10 into thin circles and lay them in place of the first layer of zucchini in the recipe above. Then follow as normal.

Vegan » replace the goat’s milk ricotta for cashew nut ricotta, see the simple veganista’s recipe and replace grana padano with nutritional yeast. (FODMAP identifies cashews as containing high amounts of oligos, recommending intake be avoided).

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