BUTTERNUT AND BILTONG LASAGNE ‘ENCHILADAS’

SERVES 6 PREPARATION: 20 MIN COOKING: 45 MIN

250g lasagne sheets 15ml (1T) oil 1 onion, chopped 300g spinach, stems removed and roughly chopped 500g butternut, cubed and boiled until soft 2 rounds feta cheese, crumbled 80-100g biltong slices salt and freshly ground pepper SAUCE 30ml (2T) butter 30ml (2T) flour 180ml (¾c) milk salt and pepper ASSEMBLY 1 round feta cheese, crumbled

125ml (½c) grated mozzarella cheese

Preheat the oven to 200°C. Grease an ovenproof dish with butter. 1 Bring a large pot with salted water to the boil. Cook the lasagne sheets until just done but still firm. Drain and set aside. 2 Heat the oil in a deep pan or pot and fry the onion until soft. Add the spinach and stir-fry until wilted. Remove from the heat and lightly mix in the butternut, feta cheese and biltong. Season with salt and freshly ground pepper. 3 Sauce Melt the butter in a saucepan. Add the flour and stir for a few seconds. Add the milk bit by bit, stirring continuously. Simmer until the sauce thickens. Season with salt and pepper. 4 Assembly Lay a lasagne sheet on a wooden chopping board. Spoon some of the filling along one of the short edges of the lasagne sheet. Roll up and transfer to the prepared dish. Repeat with the rest of the lasagne sheets and filling, arranging all the rolls in the dish. 5 Pour the sauce over the “enchiladas” and sprinkle the feta and mozzarella cheeses over. Bake for 15-20 minutes or until the cheese is golden brown.