Pasta Bake: Green Lasagne With Ricotta Pesto And Mushrooms Recipe
Ingredients
- 250 g fresh spinach lasagne sheets
- #Mushroom Sauce#
- 25 g dried porcini mushrooms, soaked in warm water for 20 minutes
- 4 tablespoons olive oil
- 50 g unsalted butter
- 1 kg fresh wild mushrooms or portobellos, thinly sliced
- 1 onion, chopped
- 4 garlic cloves, chopped
- 4 tablespoons chopped flat leaf parsley
- 2-3 sprigs of thyme, chopped
- 300 ml chicken or vegetable stock
- #Ricotta Pesto#
- 3 garlic cloves
- 75 g pine nuts
- 75 g basil leaves
- 150 ml olive oil
- 75 g unsalted butter, softened, plus extra to finish
- 4 tablespoons freshly grated Parmesan cheese, plus extra for sprinkling
- 200 g fresh ricotta cheese
- Ssea salt and freshly ground black pepper
- A baking dish, about 30 x 20 cm
Instructions
- Preheat the oven to 180°C (350°F) Gas 4.
- To make the sauce, drain the soaked mushrooms, reserving the liquid. Squeeze them gently, then chop coarsely. Heat half the oil and all the butter in a large frying pan. When foaming, add half the fresh and chopped dried mushrooms and half the onion.
- Fry over high heat for 4-5 minutes until tender. Repeat with the remaining mushrooms and onions, then combine in the pan. Stir in the garlic and herbs and cook for 2 minutes.
- Add the stock and soaking liquid, then boil for 4-5 minutes until syrupy. Leave to cool.
- To make the pesto, pound the garlic, pine nuts and salt with a mortar and pestle. Add the basil leaves, a few at a time, pounding to a paste. Gradually beat in the olive oil until creamy. Beat in the butter, season with pepper, then beat in the Parmesan.
- Alternatively, put everything in a food processor and blend until smooth. Transfer to a bowl, add the ricotta, and stir well.
- Bring a large saucepan of salted water to the boil and drop in a few lasagne sheets at a time. Fresh pasta is cooked when the water returns to the boil. Lift it out and drain over the sides of a colander. If using dried lasagne, follow the instructions on the packet.
- Lightly oil the baking dish then line with a layer of lasagne and add a layer of ricotta pesto. Add another layer of pasta, a layer of mushroom sauce, then a layer of lasagne. Repeat, finishing with a layer of lasagne. Sprinkle with Parmesan and dot with butter.
- Cover with oiled kitchen foil and bake in the preheated oven for 20 minutes. Uncover, then bake for a further 20 minutes until golden. Let stand for 10 minutes before serving.
Pasta Bake-Green Lasagne With Ricotta Pesto And Mushrooms Recipe www.eatopic.com