Miso pesto lasagna
6
Easy
20 minutes
25 minutes
This elegant take on lasagne skips the baking dish in favour of a layered, deconstructed style that comes together in minutes. Ottolenghi’s miso pesto adds complex umami flavour, pairing beautifully with golden mushrooms, buttery pasta sheets and toasted pine nuts.
Ingredients
Method
- 250 g dried lasagne sheets
- 2 T butter
- 400 g brown mushrooms, torn
- sea salt and freshly ground black pepper, to taste
- 350 g jar Ottolenghi miso pesto
- ½ cup cream
- 100 g Parmesan, plus extra for serving
- 50 g pine nuts, toasted, plus extra for serving
Method
Ingredients
1. Bring a large saucepan of salted water to the boil. Cook the lasagne sheets in batches until tender. Drain, set aside and drizzle with a little olive oil to prevent sticking.
2. Melt the butter in a wide pan and sauté the mushrooms over a high heat until golden and tender. Season with salt and pepper.
3. Reduce the heat and stir in the miso pesto and cream. Simmer gently for 3–4 minutes.
4. To assemble, place a sheet of pasta on each plate, spoon over the mushroom sauce, and sprinkle with the Parmesan and pine nuts. Repeat to form 2–3 layers.
5. Serve warm, scattered with extra Parmesan and pine nuts.
Photography: Jan Ras
Videography: Romy Wilson
Recipes and production: Abigail Donnelly
Food assistants: Bianca Jones and Bianca Strydom
Whether you’re looking to reinvent midweek dinners or add a new twist to a go-to recipe, Ottolenghi’s sauce and pesto range makes it effortless. Find them now at Woolworths and make bold, beautiful meals without the extra prep. From punchy harissas to deeply savoury pestos, this is flavour made simple.
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