Lasagne with Parmesan, mushroom broth and pesto

Lasagne with Parmesan, mushroom broth and pesto
0 / 5 Rate This Recipe

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 4
  • Easy
  • Fat conscious
  • 10 minutes
  • 20 minutes
  • Catherine Marshall Pinot Noir 2016
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

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

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
View all recipes

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.

Social Media

Related Recipes

Comments

Register