Pesto Mushroom Lasagna With Fresh Mozzarella

1. 1

   Saute mushrooms in butter and some white wine.

2. 2

   Set aside.

3. 3

   To make the pesto alfredo sauce: saute shallot until tender.

4. 4

   Add heavy cream and boil, then let reduce for 5 minutes.

5. 5

   Add flour to thicken.

6. 6

   Add pesto.

7. 7

   Add 3/4 of the parmiggiano reggiano.

8. 8

   In a small square baking pan, spread a thin layer of the sauce.

9. 9

   Add one layer of lasagna noodles, followed by pesto alfredo sauce, fresh mozzarella, and mushrooms.

10. 10

    Repeat 2 more times.

11. 11

    Last, add a final layer of lasagna noodles and pesto alfredo sauce.

12. 12

    Sprinkle the remaining parmiggiano reggiano over the top.

13. 13

    Bake at 375 degrees for 25 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.