Pesto Mushroom Lasagna With Fresh Mozzarella |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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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. 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.
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