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Ingredients
- 500 ml (2 cups) dried boletes
- 50 ml (3 heaping tbsp) butter
- 2 garlic cloves, finely chopped
- Salt and freshly ground black pepper
- 50 ml (3 heaping tbsp) all-purpose flour
- 500 ml (2 cups) 15% cooking cream
- 125 ml (1/2 cup) grated Parmigiano-Reggiano
- 500 ml (2 cups) ricotta
- 45 ml (3 tbsp) pesto
- 6 sheets of fresh lasagne
- 375 ml (1 1/2 cups) shredded mozzarella
Preparation
- In a bowl, soak the boletes in boiling water.
- Let swell for about 1 hour, stirring occasionally.
- Preheat the oven to 180°C (350°F).
- Drain and squeeze the mushrooms dry.
- Chop coarsely. In a skillet, heat 20 ml (1 heaping tbsp) of butter over medium heat.
- Add the mushrooms and garlic.
- Season with salt and pepper.
- Sweat for 2 to 3 minutes.
- Remove from the heat and set aside.
- In a saucepan, melt the rest of the butter over medium heat.
- Add the flour gradually to make a roux.
- Cook for 3 to 4 minutes, stirring frequently.
- Add 1/3 of the cream, whisking well to dissolve the roux.
- Add the rest of the cream.
- Season with salt and pepper.
- Stir.
- Simmer for about 5 minutes, whisking occasionally until thick.
- Add the Parmigiano-Reggiano and stir.
- Set aside and keep warm.
- In a bowl, mix together the mushrooms, ricotta and pesto.
- Season with salt and pepper.
- Stir well.
- In a 20 cm (8 in.) square Pyrex dish, place 1/3 of the sauce.
- Cover with a layer of lasagne.
- Cut the sheets of lasagne, if needed, in order to cover the whole surface without overlapping.) Add half of the mushroom mixture and spread well.
- Top with a layer of lasagne.
- Add the rest of the mushroom mixture.
- Cover with one last layer of lasagne.
- Top with the rest of the sauce.
- Cover with aluminum foil and cook in the oven for about 35 minutes.
- Turn on the oven broiler.
- Remove the aluminum foil and cover the top with the mozzarella.
- Broil until the cheese has browned.
- Serve.
