Sep 27, 2008

Mushroom Pesto Lasagna

I totally forgot how delicious this was, when I began to think about what to serve for Rosh Hashanah Lunch.

Fresh Pasta sheets (I buy at Villarina's)
2 oz dried porcini
1 lb. fresh porcini or small portabella mushrooms coarsely chopped
a recipe of Bechamel (1/2 stick butter,1/4 cup flour, 2 cups milk, salt and pepper, grated nutmeg)
3/4 c. grated pecorino
1/3 cup pine nuts

3 cups basil
3 T. pine nuts toasted
2 cloves garlic
1/2 cup EVOO
1/4 parmesan
salt, pepper
(put basil, nuts, garlic and salt in cuisinart and process one minute, pour oil in slowly.
Add cheese)

make lasagna:
Soak porcini in a cup of warm water for 30 minutes. Drain and chop.
Prepare bechamel.
Saute mushrooms with dried mushrooms in a little butter.
Mix some pesto with a bit of hot water to thin, but in bottom of baking dish.
Place layer of pasta. sprinkle on mushrooms.
Spread bechamel on top.
Add another layer of pasta. spread on a thin layer of pesto
sprinkle with grated cheese, continue layers.
on top. spread bechamel, pesto, cheese , and pine nuts.
Bake 30-40 minutes at 375 until bubbly.
Let stand before cutting to firm up.

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