Ivor Jones’s mushroom lasagne | Woolworths TASTE

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
• To assemble:
• ½ cup basil pesto
• 50 g Parmesan, finely grated
• fresh thyme, for sprinkling