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1
Grind the basil leaves and garlic in a food processor fitted with the steel blade, or in a mortar and pestle.
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2
Add salt to taste and slowly drizzle in the olive oil.
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3
Blend or grind until smooth.
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4
Blend in the Parmesan (1/4 cup) and set aside.
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5
In a medium size bowl whisk the egg and add the ricotta and the pistou.
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6
Whisk to blend well.
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7
Heat 1 tablespoon of the olive oil over medium-high heat in a large, heavy skillet and add the mushrooms.
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8
Do not stir for about 1 minute, then shake the pan and cook, stirring occasionally, until the mushrooms are moist and beginning to soften.
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9
Add a generous pinch of salt and the garlic and cook, stirring, for another minute or two.
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10
Add the wine if using, or a couple of tablespoons of water or stock and cook, stirring, until the mushrooms are tender and fragrant, another couple of minutes.
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11
Season to taste with salt and pepper.
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12
Remove from the heat.
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13
Preheat the oven to 350 degrees.
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14
Lightly oil a rectangular baking dish with olive oil.
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15
Spread a small spoonful of the ricotta mixture in a thin layer over the bottom of the baking dish.
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16
Top with a layer of lasagna noodles.
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17
Top the noodles with a thin layer of ricotta, spooning on a few dollops then spreading it with an offset or a rubber spatula.
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18
Top the ricotta with half the mushrooms, and sprinkle Parmesan over the mushrooms.
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19
Repeat the layers, then add a final layer of lasagna noodles topped with ricotta and Parmesan.
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20
Make sure that the noodles are covered with ricotta and that there are no dry exposed edges.
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21
Drizzle a little bit of olive oil over the top.
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22
Cover the baking dish tightly with foil and place in the oven.
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23
Bake 35 to 40 minutes, until the noodles are tender and the mixture is bubbling.
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24
Remove from the heat and allow to sit for 5 to 10 minutes before serving.
