Mushroom Pesto Lasagna

Mushroom Pesto Lasagna

Fresh Lasagne Noodles if possible
700 Grams Fresh Mushrooms, Coarsely Chopped
5 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

Pesto Sauce:

3 Cups Loosely Packed Fresh Basil

3 Tablespoons Pine Nuts, Lightly Toasted In The Oven

3- 4 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:. Sauté the mushroom 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.