Name: Lucky Star
Address: PO Box 4239, South Africa
Telephone: +27 21 415 8600

INGREDIENTS

METHOD

Pilchard Sauce:
Heat oil in a large pan over medium heat and add the onion and garlic.
Cook until softened and lightly coloured, stirring regularly.
Drain and flake the pilchards with a fork.
Add the pilchards, the pilchard sauce and tinned chopped tomatoes.
Season with salt and pepper and bring to a boil.
Reduce the heat to low and simmer for 10 minutes, or until the sauce has thickened and reduced, then stir through the basil and remove from the heat.
White Sauce:
Melt the butter in a pan over medium-low heat, then mix in the flour and cook for 1 - 2 minutes.
Stir in the milk a splash at a time until you have a smooth white sauce with no lumps.
Bring to the boil, then simmer for a couple of minutes until thickened before removing from the heat.
Stir through 1 cup of the grated cheese, then season to taste.
To Assemble:
Fill a large dish with boiling water and place your lasagne sheets in the bowl for 3 - 4 minutes before draining.
To assemble the lasagne roll-ups, spread a small amount of white sauce over each lasagne sheet, then spoon a little pilchard sauce into the centre and roll up neatly.
Place the roll-ups in the ovenproof dish, seam-end down, then pour over the remaining white sauce.
Sprinkle over the remaining grated cheese and bake in the oven for 30 - 35 minutes until golden brown and bubbling at the edges.
Serve alongside a fresh green salad and enjoy!
*Chef’s Tip: Don’t overcrowd the dish with too many lasagne sheets.