Roasted Butternut Squash Lasanga With Goat Cheese, Bacon, and Fried Sage
The recipe Roasted Butternut Squash Lasanga With Goat Cheese, Bacon, and Fried Sage can be made in
Ricotta Pesto Mushroom Lasagne recipes
Ingredients
- 500g fresh lasagne, homemade or store bought
- salt
- pepper
- 100g dried Porcini mushrooms
- 950 g fresh mixed mushrooms, portobellos, shitake etc., thinly sliced
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- Handful flat-leaf parsley, chopped
- 2-3 sprigs of thyme, chopped
- 2-3 tablespoons olive oil
- 4 tablespoons butter
- 300 ml vegetable stock
- 150g fresh basil leaves
- 135g pine nuts 3 garlic cloves
- 135g pine nuts 3 garlic cloves
- 170ml olive oil
- 6 tablespoons butter, room temperature
- 250g fresh ricotta
- 30g + extra Parmesan cheese, grated
Instructions
Ricotta Pesto & Mushroom Lasagne recipes serves 4 original recipe by What's for Lunch, Honey?.
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