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Italian Cooking Recipes |
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Mushroom Pesto Lasagna |
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Mushroom Pesto Lasagna When preparing vegetarian lasagne recipes, if necessary, you could substitute dried lasagna noodles, but the finished result would not be as impressive. Besides, making fresh egg pasta is much easier than you would imagine!
Serves 6 to 8
Fresh Lasagne Noodles For A 10 by 14 Inch Lasagna Pan
500 Grams Fresh Porcini or Portabella Mushrooms, Coarsely Chopped
2 Ounces Dried Porcini Mushrooms
3 Cups Prepared Béchamel Sauce
3/4 Cup Fresh Basil Pesto (Recipe Below or Store Bought
3/4 Cup Grated Pecorino Or Parmesan Cheese
1/3 Cup Pine Nuts
1 Recipe Béchamel Sauce
Pesto Sauce:
3 Cups Loosely Packed Fresh Basil
3 Tablespoons Pine Nuts, Lightly Toasted In The Oven
2 Cloves of Garlic
3/4 Cup Extra-virgin Olive Oil
1/4 Cup Freshly Grated Parmesan Cheese
Salt to Taste
Place basil, nuts, garlic and salt in the food processor, and process 1 minute. Slowly start pouring in the olive oil until you reach the desired consistency. Add the cheese, and mix well. Makes about 1 1/2 cups of pesto.
To Make The Lasagne: Hydrate the dried porcini in 1 cup of warm water for thirty minutes. Drain and coarsely chop. Prepare the béchamel sauce as directed. Sauté the mushrooms together in a little oil and butter until tender. Mix a little pesto with some hot pasta water and spread along the bottom of the buttered lasagna dish. Place one layer of noodles, and then sprinkle over those noodles some of the mushroom mixture. Spread a little of the béchamel on top of the mushrooms. Add another layer of noodles, and then spread a thin layer of the pesto sauce on top. Sprinkle with some of the grated cheese. Continue to layer in this manner until all the ingredients are used up. On top, sprinkle a little béchamel, pesto, cheese and pine nuts. Bake at 375 degrees 30-40 minutes or until bubbly and browned on top. Let sit 10 minutes before cutting. |
