Ingredients
Method
1.Preheat oven to 180°C. Lightly grease a 3.25-litre (14-cup) ovenproof dish.
2.Finely chop silverbeet stems and leaves, then finely chop half the sage.
3.Heat 2 tablespoons oil in a large, heavy-based saucepan over high heat. Add sausages, onion, garlic, silverbeet stems and chopped sage. Cook, breaking up sausage meat with a wooden spoon, for 20 minutes or until browned. Add silverbeet leaves and wine in two batches. Cook, stirring, for 1 minute. Add tomatoes and bring to the boil, cooking for 5 minutes. Season to taste.
4.Whisk ricotta, cream and 1¼ cups parmesan in a large bowl until smooth. Season. Spread ½ cup of sausage mixture over base of prepared dish. Top with a quarter of the lasagne sheets. Spread with half of the remaining sausage mixture. Top with another quarter of the lasagne sheets. Spread with half the ricotta mixture. Repeat layering with another quarter of the lasagne sheets, remaining sausage mixture, remaining lasagne sheets and finishing with remaining ricotta mixture. Sprinkle with remaining parmesan.
5.Bake for 50 minutes or until golden and pasta is tender. Stand for 15 minutes before serving.
6.Heat remaining oil in a small frying pan over high heat. Carefully add remaining sage leaves, cooking for 30 seconds or until crisp. Drain on a paper towel. Sprinkle sage over lasagne before serving.
You can use chicken stock instead of white wine, if you prefer.
Note
