Name: Butternut and biltong lasagne 'enchiladas'
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: Ingredients
Ingredients: 250 g pasta 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 feta cheese crumbled; 80-100 g biltong slices salt and freshly ground pepper; 30 ml butter; 30 ml flour; 180 ml milk; salt and freshly ground black pepper; 1 feta cheese; 125 ml mozzarella cheese grated

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Ingredients (13)

250 g	pasta — 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	feta cheese — crumbled
80-100 g	biltong slices salt and freshly ground pepper
30 ml	butter
30 ml	flour
180 ml	milk
	salt and freshly ground black pepper
1	feta cheese
125 ml	mozzarella cheese — grated

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Method:

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.