Ricotta Pesto & Mushroom Lasagne

Recipe from What's For Lunch, Honey? 


500g fresh lasagne, homemade or store bought
Salt and pepper

For the Mushrooms
100g dried Porcini mushrooms
950 g fresh mixed mushrooms, portobellos, shitake etc., thinly sliced
1 onion, finely chopped
4 garlic cloves, finely chopped
Handful flat-leaf parsley, chopped
2-3 sprigs of thyme, chopped
2-3 tablespoons olive oil
4 tablespoons butter
300 ml vegetable stock

For Ricotta Basil Pesto
150g fresh basil leaves
135g pine nuts 3 garlic cloves
170ml olive oil
6 tablespoons butter, room temperature
250g fresh ricotta
30g + extra Parmesan cheese, grated


Preheat the oven to 180 degrees C. Butter a lasagne baking dish.

Soak the dried Porcini mushrooms in warm water for approx. 20 minutes. Drain and squeeze the access liquid from the mushrooms well, reserving the liquid. Coarsely chop the mushrooms. In a large pan heat half of the oil and all of the butter until foaming. Now add the onions and garlic, sautéing until fragrant. Add the mushrooms and sauté for 4-5 minutes on high heat until tender. Stir in the herbs and cook for a further 2-3 minutes. Pour in the stock and the Porcini soaking liquid. Bring to a boil, reduce the heat and simmer for 5-6 minutes until the sauce thickens. Salt and pepper to taste. Remove from heat and allow to cool.

To make the pesto, add the basil, garlic, pine nuts and salt into a food processor and pulse finely. Gradually beat in the olive oil, butter and parmesan cheese and blend until the mixture turns creamy. Transfer to a large bowl and stir in the ricotta until incorporated.

To assemble the lasagne, line the prepared dish with a layer of fresh lasagne sheets. Cover with a layer of ricotta basil pesto. Cover this with more pasta sheets, then layer with the mushrooms, layer with lasagne sheets. Repeat this process until all the ingredients have been used up, finishing with a final layer of mushrooms.

Sprinkle with additional grated parmesan and dot with butter flakes. Cover the dish with aluminum foil and bake for 20-25 minutes. Uncover the dish then bake for a further 20-25 minutes until the top is golden.

Allow to stand for a few minutes before serving. Serve with a tossed green salad.