As easy as it sounds, I’m not a big fan of no-cook lasagne sheets for the simple reason that they “drink up” all the lovely sauce! If you are using these, make sure that you are generous with the bechamel and pesto sauces. Don’t forget to drain all cooked lasagne sheets to prevent the end result being too wet! As far as the layers go, I’m too lazy to do more than a couple of layers for each lot but hey, feel free to go the distance, bearing in mind that you will need more sauce!
You’ll need an 8″ by 8″ (20cm x 20cm) dish or thereabouts, slight variations are fine.
Ingredients for Pesto Lasagne (serve 4-6)
about 10 sheets lasagne (depends on the layers and dimensions of your dish)
250 mls pesto sauce
700 – 800 mls bechamel sauce (one quantity, click on the link)
2 handfuls wild mushrooms (I mix dried and fresh)
1 handful pine nuts
150g grated mozzarella
100g grated parmesan
1 tbsp olive oil
Method for Pesto Lasagne
1. Heat oven to 180C (fan 160C).
2. Soak dried mushrooms for 20 mins in hot water, drain & rinse.
3. Cook lasagne sheets as per packet instructions.
4. Heat 1 tbsp olive oil in a frying pan on high heat, add mushrooms when hot & saute quickly to cook, stirring frequently. You don’t really need any seasoning here as the pesto packs a punch.
5. Layering: if you want, brush the bottom of your dish with some olive oil but I never have a problem with the pasta sticking. Start with a layer of lasagne, overlapping slightly.
6. Top with half the pesto sauce, scatter half the mushroom mix and pine nuts.
7. Another layer of lasagne sheets, followed by half the bechamel, mozzarella and parmesan.
7. Repeat this, finishing with the cheese layer.
8. Bake in the oven for about 40 – 50 minutes till golden brown and bubbly. Let it rest for 5 minutes before serving.
Quite often I turn the bechamel into a cheese sauce by adding half the mozzarella to it and stirring till all the cheese is melted. The rest of the mozzarella I scatter as usual.