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Pesto Mushroom Lasagna With Fresh Mozzarella

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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.”
6 large servings

Ingredients Nutrition


  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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