Pancake lasagne

Pancake lasagne

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  • 4
  • Easy
  • Meat-free
  • 5 minutes
  • 30 minutes
  • Woolworths DMZ Chenin Blanc 2019


  • 3 T olive oil
  • 400 g brown mushrooms, torn
  • 4 shallots, peeled and halved
  • 4 cloves of Woolworths black garlic, crushed
  • fresh nutmeg, grated, to taste
  • 1 cup vegetable stock
  • 2 cups cream
  • 100 g Parmesan, grated, plus extra for serving
  • 10 Woolworths ready-made pancakes
  • sea salt and freshly ground black pepper, to taste

Cooking Instructions

1. Heat the olive oil in a large pan over a high heat, then fry the mushrooms in small batches until golden brown. Remove from the pan and set aside.

2. In the same pan, sweat the shallots over a medium heat until soft and golden, then add the black garlic and nutmeg and cook for 5 minutes. Add the stock and reduce for 10 minutes, then add the cream, bring to the boil and cook for 5 minutes. Add the Parmesan and gently tuck the pancakes into the pan, reduce the heat, season and simmer for 5 minutes.

3. Top with more Parmesan before serving.

Browse more lasagne recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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