Bowery Pesto Mushroom Lasagna

75 minutes Yield: 8 servings
  • 4 tablespoons olive oil, plus more for greasing the baking dish
  • 2 shallots, diced
  • 2 pounds mixed mushrooms, sliced
  • 3 cloves garlic, grated
  • 1 15-oz container full-fat ricotta cheese
  • 1/3 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 1 clamshell Bowery Basil
  • 1 batch Bowery Pesto (or about 1 cup of your pesto of choice!)
  • 8 oz salted fresh mozzarella, torn into bite-sized pieces
  • 1 package no-boil lasagna noodles
  1. In a large saute pan, heat 3 tablespoons olive oil over medium heat. Once warm, add in diced shallot and season with salt and pepper. Once translucent, about 3 minutes, add in sliced mushrooms. Raise heat to medium-high, and season with more salt and pepper. Cook until mushrooms have softened and begun to brown, about 6 minutes. Add in grated garlic, and cook until fragrant. Remove from the heat and set aside.
  2. Preheat the oven to 350 degrees.
  3. In a medium bowl, mix together ricotta cheese, heavy cream, grated parmesan, and Bowery Basil. Season with salt and pepper and stir to combine.
  4. Grease a 9×13 inch baking dish with olive oil. Lay down 1 layer of lasagna noodles. Smear with about one third of the ricotta mixture. Dollop about one third of the pesto on top, and use a spatula to spread it around – it doesn’t have to be perfect, it should look like tie dye! Sprinkle about one third of the mushroom mixture over the pesto, followed by one third of the torn mozzarella. Lay down another layer of noodles and repeat the layering process. Do this one more time, then drizzle with the remaining tablespoon of olive oil.
  5. Grease a piece of aluminum foil, then place oil side down on top of the lasagna. Place the lasagna in the oven, and cook for 30 minutes. Remove the foil, and cook for 15 minutes longer. If the top isn’t browned after the remaining 15 minutes, broil for 1-2 minutes, watching carefully so it doesn’t burn. Remove from the oven and let stand for at least 15 minutes before serving.