Pesto Mushroom Lasagna With Fresh Mozzarella

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 1/2 lbs mushrooms (i use a mix of portobello and cremini)
• 1 shallot, minced
• 4 tablespoons butter
• 1 pint heavy cream
• 1 cup pesto sauce (i buy pre-made and use a 6 oz. tub from citarella)
• 3 tablespoons flour
• 1 lb fresh lasagna noodles
• 1 fresh mozzarella ball, in 1/4-1/2-inch slices
• 1 cup parmigiano-reggiano cheese, grated

Recipe

• 1 saute mushrooms in butter and some wine. set aside.
• 2 to make the pesto alfredo sauce: saute shallot until tender. add heavy cream and boil, then let reduce for 5 minutes. add flour to thicken. add pesto. add 3/4 of the parmiggiano reggiano.
• 3 in a small square baking pan, spread a thin layer of the sauce. add one layer of lasagna noodles, followed by pesto alfredo sauce, fresh mozzarella, and mushrooms. repeat 2 more times. last, add a final layer of lasagna noodles and pesto alfredo sauce. sprinkle the remaining parmiggiano reggiano over the top.
• 4 bake at 375 degrees for 25 minutes.