Method

• 1.
  Preheat the oven to 180°C/160°C fan-forced.
• 2.
  Cut silverbeet leaves from stems and set aside. Finely chop stems.
• 3.
  Heat oil in a large, deep ovenproof frypan over medium-high heat. Add chopped silverbeet stems with a pinch of salt flakes and cook, stirring, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Add verjuice and cook for 5 minutes or until verjuice has evaporated. Add sugo, allspice, stock and ¾ cup (180ml) water. Bring to a simmer and cook for 25 minutes or until thickened and reduced. Season to taste.
• 4.
  Meanwhile, roughly tear the silverbeet leaves and place in a large heatproof bowl. Cover with boiling water and stir until starting to wilt. Drain and refresh in a large bowl of iced water. Once cool, drain well, making sure to squeeze out excess water.
• 5.
  For the bechamel, melt the butter in a small saucepan over medium heat. Stir in the flour and cook, stirring constantly, for 2 minutes until pale and bubbly. Slowly whisk in the milk to ensure no lumps form. Increase heat to medium-high and bring to a simmer. Cook, whisking, for 5 minutes or until slightly thickened. Remove from the heat, stir in parmesan and nutmeg, and season.
• 6.
  Push broken lasagne sheets and torn silverbeet leaves into hot tomato sauce so they are submerged (see notes). Pour over bechamel and scatter with mozzarella and provolone. Place pan on a baking tray and bake for 35 minutes until golden, then serve.