Portabella and Pesto Lasagna Pesto Recipe: 1 cup firmly packed snipped fresh basil ½ cup snipped parsley

½ cup grated parmesan or romano cheese ¼ cup pine nuts 1 or 2 cloves of garlic, sliced 1/3 cup olive oil Place basil, parley cheese, nuts, garlic, and 1/4 tsp. salt in food processor bowl. Cover and blend with several on/off turns till a paste forms. With machine running slowly, gradually add oil and blend till consistency of soft butter. Refrigerate or freeze until used. Toss thawed pesto with hot cooked pasta (about ½ cup pesto for 6 oz. of pasta). Makes about 1 cup pesto.

Lasagna: 1 cup pesto 9 lasagna noodles, cooked 2 cups ricotta cheese ¼ cup chopped fresh parsley ½ cup grated parmesan cheese 12 oz. sliced or shredded mozzarella cheese 3 portabella mushroom caps ½ cup chopped leeks 2 T. dry sherry 2 cloves garlic, finely; diced ½ tsp. seasoned salt ½ tsp. dried oregano 2 T. olive oil 1 ½ jars Alfredo sauce

While lasagna noodles are cooking, combine the ricotta with the parsley and parmesan cheese, set aside. Wash and slice the mushrooms, then chop into bite-size pieces. Saute the mushrooms in olive oil with the garlic and leeks then add the seasoned salt, sherry, and oregano; set aside when tender. Assemble the lasagna: place a thin layer of Alfredo sauce on the bottom of a greased 13 x 9 pan. Place three lasagna noodles on sauce, then spread ½ the ricotta mixture, 1/2 the pesto, ½ the mushroom mixture, 1/3 of the Alfredo sauce, and 1/3 of the mozzarella cheese. Repeat layers then top with the 3 remaining noodles followed by the rest of the sauce then the remaining mozzarella. Cover with foil and bake at 359 degrees for 30 minutes. Uncover and bake until bubbly, about 15 minutes. Let stand 15 minutes before serving.

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