Boerewors, Mushroom and Spinach Lasagne
A South African take on a classic Italian favourite which uses aromatic sliced boerewors paired with mushrooms and baby spinach – the perfect dish to prepare when you have left-over boerewors from the braai.
Feeds
6Person
Preparation time
75Min.
easy
Ingredients
- 500 g Boerewors, cooked and sliced
- 15 ml sunflower oil
- 250 g button mushrooms, sliced
- 1 tin (410 g) chopped & peeled tomatoes
- 200 ml water
- 48 g sachet Knorr Dry Cook-In Sauce savoury mince
- 100 g washed baby spinach leaves
- 40 g margarine
- 40 g flour
- 400 ml low fat milk
- 9 lasagne sheets
- 30 g cheddar cheese, grated
Preparation method
Nutrition
- Nut Free
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