Lasagna With Pistou and Mushrooms
- 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)
- 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.
basil, garlic, salt, extra virgin olive oil, parmesan, egg, ricotta, salt, extra virgin olive oil, mushrooms, garlic, white wine, noodles, parmesan
Taken from cooking.nytimes.com/recipes/1015170 (may not work)