Pesto Bread Lasagna

2012 is the Year of Adventure.
And every day should be a celebration.

Daydreaming about something fun for dinner brought me to a cool concept.
Pasta & bread are close cousins.
So, how about a lasagne with bread, instead of the usual noodles?

Make your own fresh pesto. Blitz in the food processor in no time.
Omit the nuts for a more refreshing sauce.

Mushroom Pesto Bread Lasagna
1 lb crimini mushrooms
1 loaf good ciabatta bread, thinly sliced
1/2 lb fresh mozarella, thinly sliced
1/4 cup sundried tomatoes
1 1/2 cup parmesan
2 8oz packs cream cheese
fresh pesto

Fresh Homemade Basil Pesto
2 bunches fresh sweet basil
1 cup parmesan (Stella brand)
1 clove garlic
1/2 cup olive oil (Al Wazir)
zest & juice of a lemon
S & P to taste

Slice & sautee the criminis with a bit of butter & olive oil. Set aside to cool.
Mix cream cheese + 1 cup parmesan.
Smooth pesto over the bottom of an ovenproof dish.
Layer ciabatta slices, spread 1/2 cream cheese mixture on top, sprinkle sundried tomatoes,
cover with slices of mozarella.
Repeat.

Top with remainder of pesto, mozarella, sprinkle remaining 1/2 cup of parmesan.
Bake 1 hour @ 350*F.

Serve with a lovely bottle of Amarone and follow with fluffy tiramisu (recipe soon!)

There are too many rules in life.
In cooking, there aren’t any.
Enjoy the freedom.