Mushroom Pesto Lasagne

Fresh Lasagne Noodles (See Basic Egg Pasta) For A 10 by 14 Inch Lasagna Pan

500 Grams Fresh Porcini or Portabella Mushrooms, Coarsely Chopped

2 Ounces Dried Porcini Mushrooms

3 Cups Prepared Béchamel Sauce

3/4 Cup Fresh Basil Pesto (Recipe Below or Store Bought

3/4 Cup Grated Pecorino Or Parmesan Cheese

1/3 Cup Pine Nuts

1 Recipe Béchamel Sauce

Pesto Sauce:

3 Cups Loosely Packed Fresh Basil

3 Tablespoons Pine Nuts, Lightly Toasted In The Oven

2 Cloves of Garlic

3/4 Cup Extra-virgin Olive Oil

1/4 Cup Freshly Grated Parmesan Cheese

Salt to Taste

Place basil, nuts, garlic and salt in the food processor, and process 1 minute. Slowly start pouring in the olive oil until you reach the desired consistency. Add the cheese, and mix well. Makes about 1 1/2 cups of pesto.

To Make The Lasagne: Hydrate the dried porcini in 1 cup of warm water for thirty minutes. Drain and coarsely chop. Prepare the béchamel sauce as directed. Sauté the mushrooms together in a little oil and butter until tender. Mix a little pesto with some hot pasta water and spread along the bottom of the buttered lasagna dish. Place one layer of noodles, and then sprinkle over those noodles some of the mushroom mixture. Spread a little of the béchamel on top of the mushrooms. Add another layer of noodles, and then spread a thin layer of the pesto sauce on top. Sprinkle with some of the grated cheese. Continue to layer in this manner until all the ingredients are used up. On top, sprinkle a little béchamel, pesto, cheese and pine nuts. Bake at 375 degrees 30-40 minutes or until bubbly and browned on top. Let sit 10 minutes before cutting.