Mushroom Lasagna with Broccoli Rabe and Parsley Pesto
Great vegetarian lasagna!!!
- 20 ounces Cremini mushrooms, sliced
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, chopped
- Salt
Heat a frying pan with the olive oil. Add the mushrooms and sauté on medium high heat for 4 to 5 minutes, till golden brown. Add the garlic and salt and sauté on medium heat for 1 to 2 minutes. Turn heat off and keep aside.
- ½ cup full fat ricotta cheese
- ½ cup parsley and broccoli rabe pesto (recipe below)
- 1/3 cup grated Parmigiano Reggiano
- 1 egg, beaten
- 1 teaspoon salt
Mix all the ingredients in a medium bowl and keep aside.
- 3 cups homemade tomato sauce
- 9 lasagna noodles (I use no-boil but the regular ones can be first cooked and used as well)
- ½ cup mozzarella cheese, grated
- 1 8X8 oven-proof dish
Preheat oven to 350 degrees F.
Spoon ½ cup tomato sauce onto the bottom of the dish. Dip and place three lasagna noodles on top of the sauce. Add half of the ricotta mixture and evenly distribute on top of the noodles. Add half of the mushroom filling and top with three more noodles. Spoon ½ cup tomato sauce on top of the noodles, spreading it evenly. Repeat a layer of the remaining ricotta filling and mushrooms. Top with three more noodles and the remaining sauce. Top with the cheese and cover with aluminum foil. Bake for 40 minutes in the oven and take the top off. Bake for another 10 minutes and serve after resting the lasagna for 10 minutes. 
Broccoli Rabe and Parsley Pesto
- 2 garlic cloves
- ½ cup slivered almonds, toasted
- ½ cup Pecorino Romano, grated
- 2 cups broccoli rabe, the leaves taken off and chopped
- 2 cups parsley, chopped
- Juice of half a lemon
- ½ cup extra virgin olive oil
- Salt
Transfer the garlic, almonds and cheese to a food processor. Pulse this the garlic and almonds are chopped. Add the broccoli rabe, parsley and lemon juice. Process till everything is chopped well. Slowly drizzle the olive oil while processing the mixture. Take out of the processor and transfer to bowl. Check for seasonings and add salt. Serve on top of any meat, fish or mixed with pasta.
