Main Meals Archives

Tofu recipes

Creamy noodles with wilted Asian greens and sticky ribs

35 minutes

Chicken recipes

Fragrant laksa with toasted cashews and fresh herbs

25 minutes

Panfried baby squid with cucumber and spring onion marinated in a lime and wasabi vinaigrette

5 minutes

Asian recipes

Truffle-and-artichoke pasta with Parmesan

10 minutes

Lasagne recipes

Miso pesto lasagne

25 minutes

Miso pesto lasagne

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 25 minutes

Ingredients

250 g dried lasagne sheets
2 T butter
400 g brown mushrooms, torn
sea salt and freshly ground black pepper, to taste
350 g jar Ottolenghi Miso Pesto
½ cup cream
100 g Parmesan, plus extra for serving
50 g pine nuts, toasted, plus extra for serving

Method

1. Bring a large saucepan of salted water to the boil. Cook the lasagne sheets in batches until tender. Drain, set aside and drizzle with a little olive oil to prevent sticking.

2. Melt the butter in a wide pan and sauté the mushrooms over a high heat until golden and tender. Season with salt and pepper.

3. Reduce the heat and stir in the miso pesto and cream. Simmer gently for 3–4 minutes.

4. To assemble, place a sheet of pasta on each plate, spoon over the mushroom sauce, and sprinkle with the Parmesan and pine nuts. Repeat to form 2–3 layers.

5. Serve warm, scattered with extra Parmesan and pine nuts.

Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom

more pasta recipes

Whether you’re looking to reinvent midweek dinners or add a new twist to a go-to recipe, Ottolenghi’s sauce and pesto range makes it effortless. Find them now at Woolworths and make bold, beautiful meals without the extra prep. From punchy harissas to deeply savoury pestos, this is flavour made simple.

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Miso pesto lasagne

Miso pesto lasagne

Ingredients

Method