Home
Recipes
Main Meals

Lentil, grilled brinjal and butternut salad with tahini dressing

Brinjal recipes

Lentil, grilled brinjal and butternut salad with tahini dressing

40 minutes

Birria-inspired oxtail tacos

Beef recipes

Birria-inspired oxtail tacos

45 minutes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

Asian recipes

Sticky coconut chicken stir-fry with basil-miso vegetable noodles

20 minutes

Cauliflower sorghum risotto

Cauliflower recipes

Cauliflower sorghum risotto

20 minutes

2-ingredient Lahmajeen

Pizza recipes

2-ingredient Lahmajeen

15 minutes

Chicken Caesar chopped sandwich

Chicken recipes

Chicken Caesar chopped sandwich

Air-fryer fish tacos

Air-fryer recipes

Air-fryer fish tacos

20 minutes

New York cart-style chicken and rice

Chicken recipes

New York cart-style chicken and rice

45 minutes

Gem squash-and-chicken tray bake

Chicken recipes

Gem squash-and-chicken tray bake

1 hour

Air-fryer chicken with roasted tomato sauce

Chicken recipes

Air-fryer chicken with roasted tomato sauce

1 hour

Olive, caper, mozzarella and basil one-pot gnocchi

Gnocchi recipes

Olive, caper, mozzarella and basil one-pot gnocchi

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