Mushroom Lasagna

By charms1027

Ingredients

• Mushroom Filling:
• 1/4 c olive oil
• 1/2 c butter
• 2 onions, sliced
• 1 head garlic, minced
• 3 T pine nuts
• 1 lb assorted mushrooms
• 1 tsp dried basil
• 1 tsp dried oregano
• 2 c heavy cream
• salt and pepper to taste
• Ricotta Filling:
• 2 c ricotta chees
• 2 eggs
• 1 c cream
• 1/2 c parmesan chees
• 3 T pesto sauce
• White Sauce:
• 2 cups milk
• 1/2 c butter
• 1/4 c flour
• 2 c four cheese blend
• Grated Mozarella

Preparation

Step 1

Mushroom Filling:
Cook onion in olive oil over low fire to caramelize then set aside. In same pan, add butter and saute mushrooms add oregano and basil. Cook liquid down. Move mushrooms to one side of pan, on the other side saute garlic and pine nuts. Mix together, add in caramelized onions. Pour in cream and heat through. Do not boil. Set aside

Ricotta Filling: Mix all ingredients together in a bowl.

White Sauce:
Melt butter. Add flour. Mix until incorporated. Whisk milk in. Stir until thick. Add cheese and mix until cheese is melted.

To Assemble:
In a 9x13 pan, cover bottom with thin layer of mushroom filling. Put layer of lasagna noodles. Half of mushroom filling. Then half ricotta filling. Sprinkle mozarella. Then repeat layers. Top with layer of lasagna noodles. Spread White sauce on top.

Bake covered with aluminum foil for 30 minutes. Uncover and bake until top is to desired color.