Olive oil 4 T
Biltong Canada Cheesewors or Traditional Boerewors 500 g, removed from the casing
Peeled chopped tomatoes 2x 400 g cans
Brown sugar 1 T
Thyme 1 sprig
Sea salt and freshly ground black
Pepper, to taste
Béchamel sauce 400 ml
Lasagne sheets 1 x 250 g box
Basil pesto 100 g
Cheddar 100 g, grated
Mozzarella 100 g, grated
Hard cheese, grated (Pecorino or Parmesan)
for serving.
Serve with a salad.


Heat the olive oil in pan. Fry the
boerewors for 5 minutes or until browned,
breaking it up into smaller chunks using a
wooden spoon. Stir in the tomatoes, sugar,
thyme 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.

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