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Pancake lasagne

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Pancake lasagne

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 30 minutes

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

Method

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