Pesto Mushroom Bolognese Lasagna

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A twist on this slow-cooked Italian-style favorite. This mushroom bolognese style sauce is laced between sheets of lasagna, creamy pesto ricotta, and topped with gooey cheese.

Ingredients for 6 servings

• 1 pound fresh mushrooms, chopped
• 1 fennel bulb (stalks + fronds if available), diced. 
• 1 large carrot, peeled + grated (about 1/3 c.)
• 4 cloves of garlic, grated
• 1 cup dry white wine
• 1 (28 ounce) can diced or crushed tomatoes
• 1/4 cup tomato paste
• 2 teaspoons dried herbs
• Salt + Pepper
• 2 cups whole milk ricotta cheese
• 1 cup whole milk 
• 1 box lasagna noodles
• 2 cups Fontina or Provolone cheese
• Fresh mozzarella, torn
• Freshly grated Parmesan or Asiago cheese
• Flat leaf parsley, finely chopped 

Simple pesto

• 2 cups mixture of power greens salad blend, (baby kale, arugula, spinach, swiss chard), flat-leaf parsley, and fennel fronds. 
• 2 tablespoons nuts or seeds, I used almonds
• 1 clove garlic
• 1/2 cup Parmesan
• 1/2 cup good quality olive oil

Read the Instructions here