Morels Carot and Almond Pesto Attraction Lasagna

The last but my favorite shot among all was the Wild Morelle mushroom and almond paste with leek pesto lasagna. Nothing beats a succesful mix of flavors! LOVE IT.
So for this session, the challenge was to make all the layers pretty and looking tasty! Take a look of it what do you think?


I love to improvised with food. This is not your traditional tomato sauce lasagna!I used pesto instead because it accentuated the flavor of our earthy morrels, and the almond paste give the richness that cream offer but healthier. Do i need any reason for carrot?They are sweet, source of vitamin A and the color just pop right in your eyes. Gotta love carrot! Off course since this is a wild mushroom lasagna, wild leek is the best companion!

The process of making the lasagna is quite simple.

The ingredients:

• Sauteed Wild mushroom mixture ( morels, chanterele , any kind of wild mushroom or regular you want)
• Lasagna noodle, boiled and cooled
• 2tbsp of butter
• 4 tbsp of of flour to make roux
• beef bouilon / chicken bouilon
  
• Sauteed garlic, pesto, and wild leeks mixture
• Salt , pepper & nutmeg to taste
  
• Raw carrot peeled and shaved into long ribbons
  
• Feta & Mozzarella cheese
• Blanch almond/toasted almond powder (you can use food chopper and add a little water to make the almond paste)
  
• Olive oil to sautee the ingredients

The execution:

• Sautee the mushrooms and the leeks separately or together depending on your choice
• Make the roux from the butter and flour and bouilon, add almond paste ( this will be used as the paste to glue the noodle)
  
• Once this two steps are done, layer the noodle and place the sauce on top of noodles and put different ingredient on each layer.
• Top it off with the sauce and seal it with the feta and mozzarela cheese and garnish it with the morels and wild mushroom arrangements on top!

M Mmm Good!

Passion + Patience

*Gastrobutterfly*

A food to your soul.