Pancake lasagne
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- Abigail Donnelly
- 4
- Easy
- Meat-free
- 5 minutes
- 30 minutes
- Woolworths DMZ Chenin Blanc 2019
Ingredients
- 3 T olive oil
- 400 g brown mushrooms, torn
- 4 shallots, peeled and halved
- 4 cloves of Woolworths black garlic, crushed
- fresh nutmeg, grated, to taste
- 1 cup vegetable stock
- 2 cups cream
- 100 g Parmesan, grated, plus extra for serving
- 10 Woolworths ready-made pancakes
- sea salt and freshly ground black pepper, to taste
Cooking Instructions
1. Heat the olive oil in a large pan over a high heat, then fry the mushrooms in small batches until golden brown. Remove from the pan and set aside.
2. In the same pan, sweat the shallots over a medium heat until soft and golden, then add the black garlic and nutmeg and cook for 5 minutes. Add the stock and reduce for 10 minutes, then add the cream, bring to the boil and cook for 5 minutes. Add the mushrooms and the Parmesan and gently tuck the pancakes into the pan, reduce the heat, season and simmer for 5 minutes.
3. Top with more Parmesan before serving.
Browse more lasagne recipes here.
Photographs: Jan Ras
Food Assistant: Bianca Strydom
I must be missing something here… At what point do you put the mushrooms back in? With the cream?
Hi Ashley, thank you for catching that. We have updated the recipe now. You add the mushrooms after the cream. Happy cooking!