Baked Italian Boerewors Rolls

BAKED ITALIAN BOEREWORS ROLLS

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Serves 4-6

INGREDIENTS 

3 cups Tomato sauce, ready made
2 cups Cheese sauce
1 cup Spinach, cooked and chopped
1 cup Chunky cottage cheese or ricotta
3 Garlic cloves, crushed
2 tbls Basil Pesto
Salt
Black pepper, freshly ground
A good shake of Nutmeg
6 sheets of cooked Lasagne
800g lightly cooked Championship Boerewors
100g Mozzarella cheese, grated
100g Parmesan cheese, freshly grated

FOR THE GARNISH 

Cherry tomato's
Red onion rings, sliced
Rosemary and thyme, fresh
Baby marrow, sliced

HOW TO MAKE IT

Mix together the spinach, cottage cheese, garlic and pesto.

Season with salt, pepper and nutmeg.

Lay the sheets of lasagne onto a flat work surface and spread each one with the spinach mixture.

Divide the boerewors into 6 pieces and place a piece onto the middle of the lasagne, then roll it up tightly.

Spread half the tomato sauce onto the base of the oven proof baking dish then spread half the cheese sauce onto that.

Pack the Boerewors rolls onto the sauce and top with the remaining tomato sauce.

Spread the remaining cheese sauce onto that and sprinkle on the mozzarella cheese followed by the parmesan.

Bake in a pre-heated oven at 180deg C until golden and bubbling.

SERVE with a fresh crunchy green salad.

Tip

You can also stuff it with pancakes instead of using sheets of lasagne.

   Click Here to go back to Jenny Morris's recipe page.


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