A deliciously Italian inspired summer dish that's perfect for lunch or a light supper. Serve with a fresh green salad and plenty of good, crusty bread.

INGREDIENTS

Quick tomato sauce
2 tbsp Olive oil
2 cloves Garlic, finely sliced
2 x 400g cans Chopped tomatoes in juice
Salt and pepper
A good pinch of sugar

Lasagna
500g small silverbeet leaves and/or spinach leaves
250g Ricotta
75g Pecorino, freshly grated
2 tbsp Olive oil, plus extra for drizzling
250g fresh lasagna sheets, each sheet torn into 3-4 long pieces

METHOD

Make the sauce, put the olive oil in a saucepan over a medium heat. Add the garlic and cook until it just begins to turn colour, then add the tomatoes. Season with salt, pepper and sugar. Bring to the boil, then reduce the heat and simmer until the sauce is a good consistency and the flavours concentrate, about 5 minutes. Remove from the heat and set aside.

Bring a large saucepan of water to the boil for the lasagna sheets. Wilt the greens, in batches, in a large frying pan with just the water that is clinging to their leaves. Remove and drain in a sieve. Squeeze greens to remove excess moisture before chopping into small pieces. Put into a bowl with the ricotta, half of the Pecorino and olive oil, and season. Salt the boiling water, then cook the fresh lasagna for 2-3 minutes. Drain, reserving about 1 cup of the cooking water.

Lightly grease a large ovenproof dish. Use enough of the reserved cooking water to loosen the greens mixture. Layer the dish, starting with some of the lasagna pieces, the greens mixture and the tomato sauce. Sprinkle the remaining Pecorino over the dish and drizzle with a little extra olive oil. Cook at 200°C for 20 minutes or longer if your ingredients are cold. Tip – if using large silverbeet leaves, remove the white stalks and finely slice. Cook these separately from the leaves in a little oil or butter until tender.