Pesto Mushroom Lasagna With Fresh Mozzarella

I was inspired to create a pesto lasagna that is meatless but still tasty and satisfying. The key is the fresh lasagna noodles--- these are great because they don't require boiling, you just bake them. I also prefer the taste and texture of fresh lasagna noodles, but if not available you can absolutely substitute with dried.

• Ready In: 25 mins
• Serves: 4-6
• Yields: 6 large servings

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

Directions

1. Saute mushrooms in butter and some white 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.