- 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
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.