Lasagne with Parmesan, mushroom broth and pesto

Lasagne with Parmesan, mushroom broth and pesto

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  • 4
  • Easy
  • Fat conscious
  • 10 minutes
  • 20 minutes
  • Catherine Marshall Pinot Noir 2016


  • 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

Cooking Instructions

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.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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