Home
Recipes
thyme

Chicken mince pies

Chicken recipes

Chicken mince pies

45 minutes

Mushroom ragù with Kalamata olives and fettuccine

Italian recipes

Mushroom ragù with Kalamata olives and fettuccine

40 minutes

Pork rillettes

Pork recipes

Pork rillettes

3 hours

Buttered bambara with toasted egusi relish

Beans recipes

Buttered bambara with toasted egusi relish

45 minutes

Baby chicken with red wine and rosemary

Chicken recipes

Baby chicken with red wine and rosemary

1 hour

Creamy cauliflower soup with matzah croutons

Soup recipes

Creamy cauliflower soup with matzah croutons

1 hour

Kosher potato bake for Passover

Jewish holiday

Kosher potato bake for Passover

1 ½ hours

Lasagne sloppy joes

Cheese recipes

Lasagne sloppy joes

40 minutes

Chip charcuterie tower

Beef recipes

Chip charcuterie tower

15 minutes

Pork cacciatore

Italian recipes

Pork cacciatore

50 minutes

Oyster steaks with mushroom butter and chips

Beef recipes

Oyster steaks with mushroom butter and chips

25 minutes

Boerewors lasagne

Great value

Boerewors lasagne

30 minutes

Load more

Boerewors lasagne

By Khanya Mzongwana

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

4 T olive oil
1 onion, finely chopped
1 sprig thyme
3 cloves garlic, finely chopped
500 g Woolworths Grabouw boerewors, removed from the casing
70 g Tomato paste
2 x 400 g cans peeled chopped tomatoes
1 T brown sugar
sea salt and freshly ground black pepper, to taste
1 x 400 ml sachet Woolworths béchamel sauce
1 x 250 box lasagne sheets
100 g Woolworths basil pesto
100 g Cheddar, grated
100 g mozzarella, grated
Woolworths hard cheese, grated, for serving
salad, for serving

Method

View this post on Instagram

A post shared by Woolworths TASTE Magazine (@wwtaste)

1. Heat the olive oil in pan. Fry onions, thyme and garlic. Add the boerewors and fryfor 5 minutes or until browned, breaking it up into smaller chunks using a wooden spoon. Stir in the tomato paste, tomatoes, sugar and seasoning. Simmer gently for 10 minutes, stirring occasionally. Add a little water if the tomatoes thicken too much.

2. Using an ovenproof dish, layer the béchamel sauce, boerewors, lasagne sheets and pesto. Top with the Cheddar and mozzarella and bake for 15 minutes or until golden and bubbling.

3. Sprinkle with the hard cheese and serve with salad.

Find more lasagne recipes here.

Photographs: Myburgh Du Plessis
Food assistant: Ellah Maepa