8" by 8" (20cm x 20cm) dish or thereabouts, slight variations are fine
Ingredients
about 10sheets lasagnedepends on the layers and dimensions of your dish
250mlpesto sauce
700-800mlbechamel sauce
2handfulswild mushrooms(I mix dried and fresh)
1handfulpine nuts
150ggrated mozzarella
100ggrated parmesan
1Tbspolive oil
Instructions
Heat oven to 180°C (fan 160°C).
Soak dried mushrooms for 20 mins in hot water, drain & rinse.
Cook lasagne sheets as per packet instructions.
Heat 1 tbsp olive oil in a frying pan on high heat, add mushrooms when hot & sauté quickly to cook, stirring frequently. You don't really need any seasoning here as the pesto packs a punch.
Layering: if you want, brush the bottom of your dish with some olive oil but I never have a problem with the pasta sticking. Start with a layer of lasagne, overlapping slightly.
Top with half the pesto sauce, scatter half the mushroom mix and pine nuts.
Another layer of lasagne sheets, followed by half the bechamel, mozzarella and parmesan.
Repeat this, finishing with the cheese layer.
Bake in the oven for about 40 - 50 minutes till golden brown and bubbly. Let it rest for 5 minutes before serving.
Notes
Quite often I turn the bechamel into a cheese sauce by adding half the mozzarella to it and stirring till all the cheese is melted. The rest of the mozzarella I scatter as usual.