MUSHROOM PESTO LASAGNA RECIPES

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.

Steps:

• Arrange the spinach in a vegetable steamer; steam, covered, 3 minutes or until spinach wilts. Drain, squeeze dry, and coarsely chop. Combine spinach, mushrooms, and pesto in a medium bowl, stirring to combine; set aside.
• Combine mozzarella, provolone, ricotta, and beaten egg in a medium bowl, stirring well to combine. Stir in 1/4 cup Parmesan, and set aside. Combine the pasta sauce and the tomato sauce in a medium bowl.
• Spread 1 cup pasta sauce mixture in the bottom of a 6-quart oval electric slow cooker coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with 1 cup cheese mixture and 1 cup spinach mixture. Repeat the layers, ending with spinach mixture. Arrange 3 noodles over spinach mixture; top with remaining 1 cup cheese mixture and 1 cup pasta sauce mixture. Place remaining 3 noodles over sauce mixture; spread remaining sauce mixture over noodles. Sprinkle with the remaining 1/2 cup Parmesan. Cover with lid; cook on LOW 5 hours or until done.