Ingredients

Method

For the pasta:
• 500 g flour
• 21 free-range egg yolks
• water (if necessary)
For the béchamel sauce:
• 1 T butter
• 1 T flour
• 2 cups milk, plus extra if necessary
• Dijon mustard, to taste
• lemon juice, to taste
• sea salt and freshly ground black pepper, to taste
For the mushroom filling:
• 6 T olive oil
• 6 T butter
• 1 kg oyster, button, porcini and portobello mushrooms, sliced
• 6 cloves garlic, minced
• 6–8 sprigs fresh thyme
• sea salt and freshly ground black pepper, to taste
To assemble:
• ½ cup basil pesto
• 50 g Parmesan, finely grated
• fresh thyme, for sprinkling

Method

Ingredients

1. To make the pasta, mix the flour and egg yolks to form a dough, adding a touch of water if necessary. Knead until smooth, then cover in clingfilm and allow to rest while you make the other components.

2. To make the béchamel, melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, cooking until thickened. Season with mustard, salt, and black pepper.

3. To make the filling, heat the olive oil and butter in a large pan. Fry the mushrooms in batches with the garlic and thyme until golden brown. Season well.

4. Roll the pasta out thinly in large sheets. Blanch in salted boiling water, then place in ice-cold water to stop the cooking process.

5. To assemble, layer the pasta, béchamel sauce, fried mushrooms and basil pesto. Repeat until all the ingredients are used. Finish with a final layer of béchamel, a generous sprinkling of Parmesan and fresh thyme.

6. Bake at 180°C for 35–40 minutes or until golden and bubbling. Allow to rest for 10 minutes before slicing. Serve warm.

Cook's note: Not sure what to do with all the leftover egg whites? Click here for a list of ways to use them. You can also freeze egg whites, so nothing will go to waste.

Find more lasagne recipes here. 

Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Shavan Rahim