Lasagna Roll-Ups with Porcini Mushroom Filling and Pesto

Ingredients

• 8 sheets lasagne sheets
• Salt
• 500 g porcini mushrooms
• 1 onion
• 3 tbsp butter
• 2 tbsp flour
• 100 ml dry white wine
• 200 ml heavy cream
• 100 g Ricotta
• 1 egg yolk
• 1 Tbsp freshly chopped thyme
• 1 tbsp breadcrumbs
• pepper (ground)
• 2 handfuls baby spinach
• 2 handfuls parsley
• 1 fresh garlic clove
• 2 tbsp lemon juice
• 4 tbsp olive oil
• 2 tbsp freshly grated Parmesan

Instructions

1. 1.

   Cook the noodles in salted water until al dente.

2. 2.

   Clean and dice the porcini mushrooms. Peel and finely dice the onion. Sauté the mushrooms in 1 tbsp butter over high heat until the liquid evaporates. Transfer to a bowl. In the same pan, sauté the onions in 1 tbsp butter until translucent. Sprinkle with flour, stir briefly, then deglaze with wine. Reduce, then add cream and simmer for about 5 minutes until thickened. Remove from heat and let cool slightly. Mix in drained ricotta, egg yolk, thyme, and breadcrumbs. Season with salt and pepper. The mixture should be firm enough to hold shape; add more breadcrumbs if needed.

3. 3.

   Preheat the oven to 100°C (212°F) on both top and bottom heating elements.

4. 4.

   Drain the noodles well. Place 2-3 tbsp of mushroom filling on each noodle sheet along a narrow edge. Roll up, cut diagonally in half, and place seam side down in a greased baking dish. Dot with remaining butter and bake for about 10 minutes until hot.

5. 5.

   For the pesto, rinse baby spinach and parsley, shake dry, set aside some parsley leaves for garnish, then blend the rest with peeled garlic, lemon juice, and olive oil. Stir in parmesan and season with salt and pepper.

6. 6.

   Spread sauce on plates, arrange the rolled noodles on top, and garnish with remaining parsley before serving.