Home
Recipes
olive oil

Broad bean-and-pancetta soup

Italian recipes

Broad bean-and-pancetta soup

20 minutes

Tahini wraps

Snack recipes

Tahini wraps

30 minutes

Cape Malay-style chicken sloppy joes

Chicken recipes

Cape Malay-style chicken sloppy joes

20 minutes

Lamb-and-brinjal mince

Lamb recipes

Lamb-and-brinjal mince

1 hour

Easy hummus – two ways

Chickpea recipes

Easy hummus – two ways

45 minutes

Leek-and-potato frittata

Brunch recipes

Leek-and-potato frittata

40 minutes

Cheesy souffle omelette

Breakfast recipes

Cheesy souffle omelette

15 minutes

Crunchy fried Brussels sprouts

Salad recipes

Crunchy fried Brussels sprouts

10 minutes

Sticky chicken and broccoli

Broccoli recipes

Sticky chicken and broccoli

10 minutes

Creamy haddock-and-bacon pie

Bacon recipes

Creamy haddock-and-bacon pie

20 minutes

Abi's squeaky Greek salad

Cheese recipes

Abi’s squeaky Greek salad

5 minutes

Pancake lasagne

Lasagne recipes

Pancake lasagne

30 minutes

Load more

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