date:Aug 05, 2014
nly shred. Cook stems in a saucepan of boiling salted water for 3 minutes, then add leaves and cook for a further 2 minutes or until stems and leaves are tender. Drain, then refresh under cold water.
Step 2
Preheat oven to 200C. Combine silverbeet, ricotta, chopped pine nuts and salmon in a large bowl and season with salt and pepper.
Step 3
Dip a lasagne sheet in a large bowl of boiling water, then remove immediately and place on a work surface. Lightly brush both sides with oil. Repeat with a s