Ricotta Pesto Mushroom Lasagne recipes

Ingredients

• 500g fresh lasagne, homemade or store bought
• salt
• pepper
• 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
• 150g fresh basil leaves
• 135g pine nuts 3 garlic cloves
• 135g pine nuts 3 garlic cloves
• 170ml olive oil
• 6 tablespoons butter, room temperature
• 250g fresh ricotta
• 30g + extra Parmesan cheese, grated

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