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:
- 25mins
- Ingredients:
- 9
- Yields:
-
6 large servings
- Serves:
- 4-6
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
- Saute mushrooms in butter and some white wine. Set aside.
- 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.
- 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.
- Bake at 375 degrees for 25 minutes.
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Reviews
-
This is so delicious! Back in 2009 I worked at a women’s sober living and I would make this for the girls who lived there. It was always a huge hit, and was described by one woman as the best thing she’d ever eaten. It’s so good that years later I was contacted by one of the women on Facebook asking for the recipe. Also I’m a much better cook now, but at the time I started making this I was in my early 20s and a super inexperienced cook, so I followed the recipe very closely (although I couldn’t get fresh lasagna noodles in Montana). Anyways TLDR: make this it’s amazing.
