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Asparagus Pesto Lasagna with Mushrooms


Asparagus Pesto Lasagna with Mushrooms Recipe

Ingredients:
  • 2 cups sun-dried tomatoes, soaked in hot water for 20 minutes
  • 2 cups packed fresh basil leaves
  • 1 jalapeo or 2 green chilies, seeded and chopped
  • 1 clove garlic, chopped
  • 1/4 cup pine nuts
  • 1 tablespoon olive oil
  • 1 small plum tomato, partially seeded and diced
  • 1/3 cup Parmesan cheese, grated
  • 9 to 10 sheets of lasagna, fresh or dried
  • 1 1/2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 2 leeks, trimmed, and sliced into small rounds
  • 1 bunch (1 lb or 450 g) fresh asparagus, ends snapped off and cut into 1 1/2 inch pieces (reserve some of the tips for garnish)
  • 8 oz (225 g) button mushrooms, sliced
  • 2 cups ricotta cheese
  • sea salt and fresh cracked black pepper to taste
  • 1 1/2 cups Fontina or mozzarella, grated
  • 1/3 cup Parmesan cheese, grated
  • 1/2 teaspoon dried dill
Directions:
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