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Lasagne with Parmesan, mushroom broth and pesto

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

6–8 anchovy fillets
4 cloves crushed garlic
1 T olive oil
1–2 Parmesan rinds
3 cups chicken stock
3 cups vegetable stock
1 x 250 g box lasagne sheets
300 g Woolworths exotic mushrooms
Basil pesto, for serving

Method

Fry the anchovy fillets and garlic in olive oil until the anchovies have melted and the garlic is golden.

Add Parmesan rinds and chicken and vegetable stock. Bring to a simmer and cook for 15–20 minutes.

Meanwhile, cook the lasagne sheets. Season the broth.

Pan-fry the exotic mushrooms in olive oil and season.

Place the pasta in bowls with the mushrooms, then ladle over the broth. Spoon over basil pesto to serve.

Browse more pasta recipes here.

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Lasagne with Parmesan, mushroom broth and pesto

Lasagne with Parmesan, mushroom broth and pesto

Ingredients

Method