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Butternut and biltong lasagne 'enchiladas'


lasagne

Ingredients 15
Servings 6
Time 20 min

Ingredients

  • 250
    g
    lasagne sheets
  • 15
    ml
    oil
  • 1
    onion, chopped
  • 300
    g
    spinach, stems removed and roughly chopped
  • 500
    g
    butternut, cubed and boiled until soft
  • 2
    rounds feta cheese, crumbled
  • 80-100
    g
    biltong slices salt and freshly ground pepper
  • SAUCE
  • 30
    ml
    butter
  • 30
    ml
    flour
  • 180
    ml
    milk
  • salt and pepper
  • ASSEMBLY
  • 1
    round feta cheese, crumbled
  • 125
    ml
    grated mozzarella cheeses
 

Method

45 min
 

Preheat the oven to 200°C. Grease an ovenproof dish with butter.

1. Bring a large pot with salted water to the boil. Cook the lasagne sheets until just done but still firm. Drain and set aside.

2. Heat the oil in a deep pan or pot and fry the onion until soft. Add the spinach and stir-fry until wilted. Remove from the heat and lightly mix in the butternut, feta cheese and biltong. Season with salt and freshly ground pepper.

3. Sauce Melt the butter in a saucepan. Add the flour and stir for a few seconds. Add the milk bit by bit, stirring continuously. Simmer until the sauce thickens. Season with salt and pepper.

4. Assembly Lay a lasagne sheet on a wooden chopping board. Spoon some of the filling along one  of the short edges of the  lasagne sheet. Roll up and transfer to the prepared dish. Repeat with the rest of the lasagne sheets and filling, arranging all the rolls in the dish.

5. Pour the sauce over the “enchiladas” and sprinkle the feta and mozzarella cheeses over. Bake for 15-20 minutes or until the cheese is golden brown.

 

 

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