KOO Pilchards Lasagne Roll Ups

It is always exciting to give a new avatar to the traditional food, by adding a twist to the classic. It not only adds an element of surprise and interest but it also helps to increase the repertoire of recipes and the value for your meal.

Serves: 8
Time: 25 minutes
Recipe by: Thando Manyoni


2 tablespoon cooking oil
1/2 yellow onion
3 whole tomatoes (chopped)
1 tablespoon chicken spice (separated)
1 tablespoon mixed herbs (separated)
1 teaspoon sugar
1/2 cube chicken stock
1/2 teaspoon crushed black pepper
1 ½ can Koo Pilchard in Tomato Sauce (cut open from the side and remove bones)
50g Koo Tomato Paste
8 lasagne sheets (Pre boil for 5)
1 ½ cup spaghetti butternut (can be cubed instead, Pre-boil if cubed till slightly soft but it completely)
2 cups baby spinach


Pre-heat oven to 190°C.
Heat cooking oil in a pot on high heat, then add onion, tomato, 1 tablespoon mixed herbs, 1 tablespoon Benny Chicken Stock, and All Gold Tomato Paste, lower heat to medium then cook till everything till onion is soft (about 5min).
In a bowl, mince 1 and a half cans of Koo Pilchards in Tomato Sauce, add 1 tablespoon mixed herbs, 1 tablespoon chicken spice and 1/2 teaspoon crushed black pepper.
Lay the pre-cooked lasagne sheets on a flat surface. Top each sheet with baby spinach, then butternut and then the minced pilchard.
Add 3 tablespoons of the cooked tomato sauce to the bottom of a lasagne tray. Roll up each lasagne sheet with the filling (it’s okay if the filling spreads out from the sides) and arrange in the lasagne tray.
Pour the remaining tomato sauce onto the top of the rolled lasagne sheets, sprinkle with mixed herbs and crushed black pepper and transfer tray to the oven. Bake for 10min.

Chefs Tip:To soften the lasagne sheets, you can boil some water, add 1 tablespoon of olive oil and lay the sheets flat into the water and allow to soften in the water for 10-15 minutes.
• If you preboil the lasagne sheets just give them a coat of olive oil before using them to prevent them from sticking.
• This recipe will also be great with some added grated cheese before baking it off.

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