Ingredients
10 lasagna noodles
2 packages pesto (7 oz each)
1 package dried porcini mushrooms
2 cups balsamella sauce
1 tablespoon butter
Preparation
Preheat oven to 350. Prepare balsamella sauce and keep warm. Rehydrate porcini mushrooms, then chop and fry in butter until warmed thoroughly, about 2 - 3 minutes. Cook noodles according to package directions. Rinse in cold water. In 13x9 baking pan, place 3 noodles, then 2 more over the seams. Pour 1 cup balsamella sauce over noodles. Spread 1 package of pesto over sauce. Spoon mushrooms over pesto. Arrange remaining 5 noodles in similar fashion. Pour remaining balsamella over noodles. Spread other package pesto over balsamella. At this point, can be covered and refrigerated for baking a little later. Bake uncovered in oven about 30 minutes.
