Main Meals
Lasagne with Parmesan, mushroom broth and pesto
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Wine/Spirit Pairing
Catherine Marshall Pinot Noir 2016
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 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
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
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.
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