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