Pasta Lasagna: L Hazelnut Mushroom by Recipe Cottage

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	L Hazelnut Mushroom

		Hazelnut Pesto Mushroom lasagne 1 lb spinach, cleaned and destemmed 2 large bunchs of basil cleaned and destemmed a little lemon juice olive oil 1 cup water or so ground pepper Blend this adding a little bit of spinach or basil at a time. Set it aside. (And clean your blender or food processor) Add enough water so it's thin tomato sauce consistency. Peel 2-3 heads of garlic (you want about 3/4 cup of garlic cloves), place in a small oven proof dish, cover in olive oil and bake for 20-30 minutes or until the garlic is soft. Saute 1/2-1 lb of sliced mushrooms in the left over oil from roasting the garlic. Cook them hot and fast. You want them to brown not simmer. 1 lb ricotta 1 cup grated mozzerella 1 package montrachet or other soft goats milk cheese 4 sheets fresh pasta (12"x12" or use slightly cooked regular lasagna noodles) 1 cup or so toasted, skinned, chopped hazelnuts. Preheat your oven to 350F. Have a 9x13 (standard large glass baking dish) pan. Layer: pesto sauce noodles mushrooms noodles pesto sauce chevre and hazelnuts noodles pesto garlic and ricotta noodles pesto sauce mushrooms, garlic, ricotta noodles pesto sauce and mozzerella and hazelnuts, sprinkling of parmesan on top. This should fill the pan. If you're using fresh sheets of pasta, don't cut them into pieces other than just to fit them in the pan. Use lots of sauce in the layers since the sauce is what cooks the noodles. Cover with foil. Bake for 30-40 minutes, remove foil, and bake until slightly browned on top. If you bake it a little long (which is fine) it'll probably puff up and really looks spectacular when it comes to the table. It can also sit for 30 minutes or so and still be fine.