LASAGNA WITH PISTOU AND MUSHROOMS

Lasagna With Pistou and Mushrooms image

There will be a day when the weather suddenly cools and my basil plants and those at your farmers' market stop thriving, but that day hasn't come yet. So I'm making lots of pesto and pistou (pesto without the nuts), putting some of it in the freezer (I just blend the basil and olive oil together for the freezer and add the other ingredients when I thaw the mixture) and using the rest in all manner of pastas. This is the first time I've used it in a lasagna.

Provided by Martha Rose Shulman

Categories dinner, lunch, casseroles, main course

Time 1h15m

Yield Serves 6

Number Of Ingredients 14

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Ingredients

1 cup, tightly packed, basil leaves (1 ounce)
1 large garlic clove, peeled, halved green shoot removed if there is one
Salt to taste
3 tablespoons extra virgin olive oil
1 ounce Parmesan, grated (1/4 cup, tightly packed)
1 egg
1/2 pound fresh ricotta
Salt and freshly ground pepper
2 tablespoons extra virgin olive oil
1 pound mushrooms, sliced
1 garlic clove, minced
2 tablespoons dry white wine (optional)
6 to 8 ounces no-boil lasagna noodles (depending on the size of your baking dish)
2 ounces freshly grated Parmesan (1/2 cup, tightly packed)

Steps:

Grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth. Blend in the Parmesan (1/4 cup) and set aside.
In a medium size bowl whisk the egg and add the ricotta and the pistou. Whisk to blend well.
Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms. Do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften. Add a generous pinch of salt and the garlic and cook, stirring, for another minute or two. Add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes. Season to taste with salt and pepper. Remove from the heat.
Preheat the oven to 350 degrees. Lightly oil a rectangular baking dish with olive oil. Spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish. Top with a layer of lasagna noodles. Top the noodles with a thin layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula. Top the ricotta with half the mushrooms, and sprinkle Parmesan over the mushrooms. Repeat the layers, then add a final layer of lasagna noodles topped with ricotta and Parmesan. Make sure that the noodles are covered with ricotta and that there are no dry exposed edges. Drizzle a little bit of olive oil over the top.
Cover the baking dish tightly with foil and place in the oven. Bake 35 to 40 minutes, until the noodles are tender and the mixture is bubbling. Remove from the heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 375, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 21 grams, Fiber 2 grams, Protein 17 grams, SaturatedFat 7 grams, Sodium 432 milligrams, Sugar 3 grams, TransFat 0 grams