Three-cheese and silverbeet lasagne
80ml extra virgin olive oil 750g silverbeet, leaves finely shredded, stems finely chopped, kept separate 1 small red onion, finely chopped 3 garlic cloves, crushed or finely chopped Large handful basil, stems finely chopped, leaves coarsely chopped 2 Tbsp tomato paste (concentrated purée) 3 x 400g tins chopped tomatoes 400g ricotta cheese 100g finely grated parmesan cheese, plus extra to serve 150g bocconcini or mozzarella cheese, cut into small cubes 1 egg, lightly beaten 250–300g lasagne sheets Green salad, to serve 1. Heat 2 Tbsp of the oil in a large frying pan over medium-high heat. Cook the silverbeet stems and onion for 2 minutes, then add the silverbeet leaves and cook for a further 3 minutes until the leaves are wilted. Drain, squeezing out any…
