Recipes Archive

Curry recipes

Coconut and ginger sweet potato soup

25 minutes

Canned food

Melkkos with cinnamon-poached pears

25 minutes

Butternut recipes

Citrus chicken with chimichurri

30 minutes

Chicken recipes

Coronation chicken-and-corn toasties

15 minutes

Asian recipes

Orange-and-pistachio bread pudding

45 minutes

Great value

Meatball lasagne

70 minutes

Ivor Jones’s mushroom lasagne

Serves 6 to 8

Difficulty Medium

Prep Time 45 minutes

Cooking Time 50 minutes

Ingredients

For the pasta:

500 g flour
21 free-range egg yolks
water (if necessary)

For the béchamel sauce:

1 T butter
1 T flour
2 cups milk, plus extra if necessary
Dijon mustard, to taste
lemon juice, to taste
sea salt and freshly ground black pepper, to taste

For the mushroom filling:

6 T olive oil
6 T butter
1 kg oyster, button, porcini and portobello mushrooms, sliced
6 cloves garlic, minced
6–8 sprigs fresh thyme
sea salt and freshly ground black pepper, to taste

To assemble:

½ cup basil pesto
50 g Parmesan, finely grated
fresh thyme, for sprinkling

Method

1. To make the pasta, mix the flour and egg yolks to form a dough, adding a touch of water if necessary. Knead until smooth, then cover in clingfilm and allow to rest while you make the other components.

2. To make the béchamel, melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk, cooking until thickened. Season with mustard, salt, and black pepper.

3. To make the filling, heat the olive oil and butter in a large pan. Fry the mushrooms in batches with the garlic and thyme until golden brown. Season well.

4. Roll the pasta out thinly in large sheets. Blanch in salted boiling water, then place in ice-cold water to stop the cooking process.

5. To assemble, layer the pasta, béchamel sauce, fried mushrooms and basil pesto. Repeat until all the ingredients are used. Finish with a final layer of béchamel, a generous sprinkling of Parmesan and fresh thyme.

6. Bake at 180°C for 35–40 minutes or until golden and bubbling. Allow to rest for 10 minutes before slicing. Serve warm.

Cook's note: Not sure what to do with all the leftover egg whites? Click here for a list of ways to use them. You can also freeze egg whites, so nothing will go to waste.

Find more lasagne recipes here.

Stylist: Abigail Donnelly
Food assistant: Bianca Jones
Videographer: Romy Wilson
Photographer: Shavan Rahim

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Sticky lamb curry

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Chicken-and-radish stew

Melkkos with cinnamon-poached pears

Every-grain vegetable stew

Citrus chicken with chimichurri

Coronation chicken-and-corn toasties

Pot stickers

Orange-and-pistachio bread pudding

Meatball lasagne

Ivor Jones’s mushroom lasagne

Ivor Jones’s mushroom lasagne

Ingredients

Method