Pesto, Wild Mushroom and Hazelnut Lasagne
1 lb fresh pasta sheets or 16 oz dried lasagna noodles
For the béchamel sauce:
Melt butter over low heat. Add the flour and blend, continuing to cook over low heat for 3 to 5 minutes. Add the onions and bay leaf, and cook until thickened and smooth, about 20 minutes, stirring constantly. Strain, add salt and pepper to taste, and sprinkle with a grating of nutmeg. Set aside.
For the mushrooms:
To assemble the lasagna:
Preheat the oven to 350°. Butter a 13” x 9” x 2” pan and spread a thin layer of béchamel on the bottom. Place one layer of pasta on top of this and spread all the pesto/ricotta mixture 1/4” thick on this layer of noodles. Place another layer of pasta and spread the sautéed mushrooms evenly on top. Lightly cover the mushrooms with half the béchamel sauce, and follow with a covering of half of the romano/parmesan mixture. Layer with a third covering of pasta. Spoon on the remainder of the béchamel, and top with the rest of the grated cheese mixture. Sprinkle the hazelnuts on top. Place in the 350-degree oven and bake for about 45 to 60 minutes, until the hazelnuts are golden brown and toasted on top. Cool for 15 minutes before cutting and serving.
Pair with Ferrari-Carano Merlot.