Pesto Mushroom Lasagna With Fresh Mozzarella

• 1 12 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

1. Saute mushrooms in butter and some white wine.
2. Set aside.
3. To make the pesto alfredo sauce: saute shallot until tender.
4. Add heavy cream and boil, then let reduce for 5 minutes.
5. Add flour to thicken.
6. Add pesto.
7. Add 3/4 of the parmiggiano reggiano.
8. In a small square baking pan, spread a thin layer of the sauce.
9. Add one layer of lasagna noodles, followed by pesto alfredo sauce, fresh mozzarella, and mushrooms.
10. Repeat 2 more times.
11. Last, add a final layer of lasagna noodles and pesto alfredo sauce.
12. Sprinkle the remaining parmiggiano reggiano over the top.
13. Bake at 375 degrees for 25 minutes.

mushrooms, shallot, butter, heavy cream, pesto sauce, flour, fresh lasagna noodles, mozzarella, cheese

Taken from www.food.com/recipe/pesto-mushroom-lasagna-with-fresh-mozzarella-353488 (may not work)