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LOCATION: Recipes >> Pasta Lasagna >> L Hazelnut Mushroom

Print this Recipe    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.

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