Mushroom Pesto Lasagna

I totally forgot how delicious this was, when I began to think about what to serve for Rosh Hashanah Lunch.

Recipe:

Fresh Pasta sheets (I buy at Villarina's)

2 oz dried porcini

1 lb. fresh porcini or small portabella mushrooms coarsely chopped

a recipe of Bechamel (1/2 stick butter,1/4 cup flour, 2 cups milk, salt and pepper, grated nutmeg)

Pesto

3/4 c. grated pecorino

1/3 cup pine nuts

Pesto:

3 cups basil

3 T. pine nuts toasted

2 cloves garlic

1/2 cup EVOO

1/4 parmesan

salt, pepper

(put basil, nuts, garlic and salt in cuisinart and process one minute, pour oil in slowly.

Add cheese)

make lasagna:

Soak porcini in a cup of warm water for 30 minutes. Drain and chop.

Prepare bechamel.

Saute mushrooms with dried mushrooms in a little butter.

Mix some pesto with a bit of hot water to thin, but in bottom of baking dish.

Place layer of pasta. sprinkle on mushrooms.

Spread bechamel on top.

Add another layer of pasta. spread on a thin layer of pesto

sprinkle with grated cheese, continue layers.

on top. spread bechamel, pesto, cheese , and pine nuts.

Bake 30-40 minutes at 375 until bubbly.

Let stand before cutting to firm up.