Hazelnut Pesto and Portobello Lasagna

Try a different take on lasagna! Parmesan cheese, ricotta, olive oil, and toasted hazelnuts combine with Alfredo sauce for a flavorful dish.

Ingredients

HAZELNUT PESTO:

3 cups spinach, fresh

1 cup basil, fresh

½ cup hazelnuts, toasted, skin removed and coarsely chopped

3 tablespoons parmesan cheese, grated

1 tablespoon lemon juice

2 cloves garlic, minced

⅛ teaspoon salt

1 tablespoon olive oil

2 cups ricotta cheese

ALFREDO SAUCE:

⅓ cup butter, melted

2 cups cream

¾ cup parmesan cheese, grated

2 tablespoons olive oil, divided

3 medium portobello mushrooms, sliced into ½ -inch strips

1 medium onion, diced

12 lasagna noodles, cooked and drained

2¼ cups mozzarella cheese, grated

Preheat oven to 375º F. Puree all pesto ingredients except olive oil and ricotta in food processor until smooth. Add olive oil slowly to mixture, pureeing between additions, until blended. Stir in ricotta; set aside.
Melt butter in medium saucepan over low heat. Stir in cream and Parmesan cheese. Cook, stirring occasionally, until sauce thickens. Season with salt and pepper to taste; set aside.
Heat 1 tablespoon oil in large frying pan over medium heat. Add mushrooms and sauté until golden; remove mushrooms.
Add onions and remaining oil and to frying pan and sauté until onions are translucent. Stir in mushrooms and remove from heat.
Spread ⅓ pesto in bottom of greased 13x9x2-inch pan. Layer 4 lasagna noodles, ⅓ mushroom mixture, ⅓ Parmesan sauce, and ¾ cup mozzarella over pesto. Repeat twice.
Cover with foil.
Bake at 375º F for 30 minutes. Remove foil and bake an additional 15 minutes until golden brown. Let sit 10 minutes before serving.

Based on 12 servings.

Per serving: