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.