1. Pre-heat an oven to 200°C.
  2. To make the filling:
  3. Heat oil in a large pan. Add the garlic and fry for 30 seconds. Add the silverbeet, give it a good toss, then place the lid on and cook for about 5-8 minutes, or until soft.
  4. Place in a large mixing bowl and cool slightly, then add the ricotta, parmesan, nutmeg and season with salt and pepper.       Toss and combine. Set aside.
  5. To make the béchamel sauce:
  6. Heat a small pan and add the butter and flour.  Continuously whisk until the flour has bubbled and cooked out, then slowly add the milk whilst whisking.
  7. Add the nutmeg and continue to whisk until the mixture has thickened.
  8. Season with salt and pepper.
  9. To assemble: place a layer of sauce on the bottom of the tray. Then layer the pasta sheets to cover the whole tray. Add more sauce, then a good drizzle of béchamel, and the grated cheeses. Repeat until the tray is full
  10. Cover with foil and place in the pre-heated oven for 45 minutes, or until pasta has cooked
  11. Serve immediately