This easy Slow Cooker Three-Cheese and Silverbeet Lasagne is a creamy and comforting meal, perfect for a cozy night in. Packed with nutritious silverbeet and three delicious cheeses, it’s a simple, hearty dish that’s full of flavor. You can easily adapt it with your favorite ingredients for a flexible, crowd-pleasing dinner.

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Recipe Ingredients

• 80 ml (2½ fl oz/1/3 cup) extra virgin olive oil
• 750 g (1 lb 10 oz) silverbeet (Swiss chard), 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 tablespoons tomato paste (concentrated purée)
• 3 x 400 g (14 oz) tins of chopped tomatoes
• 400 g (14 oz) ricotta cheese
• 100 g (3½ oz/1 cup) finely grated parmesan cheese, plus extra to serve
• 150 g (5½ oz) bocconcini or mozzarella cheese, cut into small cubes
• 1 egg, lightly beaten
• 250–300 g (9–10½ oz) lasagne sheets
• Green salad, to serve (optional)

How To Make Slow Cooker Three-cheese And Silverbeet Lasagne

1. Prepare the Silverbeet: Heat 2 tablespoons of olive 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 wilted. Drain and squeeze out any excess liquid. Transfer to a large bowl and allow to cool.
2. Make the Tomato Sauce: Heat the remaining olive oil in the same frying pan over medium-low heat. Add the garlic and basil stems and cook for 3 minutes until golden. Stir in the tomato paste and cook for 1 minute before adding the chopped tomatoes. Season with sea salt and freshly ground black pepper, then simmer for 10 minutes or until the sauce thickens slightly.
3. Combine the Filling: Add the ricotta, parmesan, bocconcini, egg, and basil leaves to the cooled silverbeet mixture and mix well. Season with sea salt and freshly ground black pepper.
4. Assemble the Lasagne: Transfer about one-third of the tomato sauce to the slow cooker and spread over the base. Layer one-third of the lasagne sheets on top of the sauce, snapping to fit if necessary. Top with half of the silverbeet mixture, another layer of lasagne sheets, and another third of the sauce. Add the remaining filling, lasagne sheets, and tomato sauce.
5. Cook: Cover and cook on low for 3 hours, or until the pasta is tender.
6. Serve: Serve with extra grated parmesan and a green salad, if desired.

Recipe Tips

• Squeeze out the liquid from the silverbeet: After cooking, make sure to drain the silverbeet well to avoid a watery lasagne. This will keep the layers from becoming soggy.
• Use fresh lasagne sheets: If you can, use fresh lasagne sheets instead of dried ones for a tender texture that absorbs the flavors better.
• Let the lasagne cool before serving: Allow the lasagne to rest for 10 minutes after cooking. This helps it set and makes it easier to slice and serve.
• Don’t overcook the pasta: Since you’re using a slow cooker, the lasagne sheets will soften as they cook in the sauce, so avoid pre-cooking them.
• Adjust seasoning: Taste the tomato sauce before layering it and adjust the seasoning with more salt, pepper, or herbs as needed for the perfect flavor balance.

Recipe FAQs and Variations

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