Preheat oven to 400. Grease a 9x13 bake pan with olive oil / nonstick spray and set aside.
Bring a large pot of generously salted water to a boil. Add an entire box of Barilla Lasagne (1lb) and cook for 8 minutes. It should be al dente when finished. Strain pasta and set aside. (I like to put it on a cookie sheet with some olive oil to help them from sticking together).
Prepare the mushrooms as pasta is cooking. Heat olive oil in a skillet on medium. Add in mushrooms and shallots and salt. Cook for 10 minutes while mixing. Remove from heat and set aside.
While mushrooms and shallots are cooking, prepare the ricotta filling. In a medium bowl, add creamy ricotta, egg, milk, mozzarella, salt, and pepper. Mix well.
Barilla Creamy Genovese Pesto is ready to go from the jar so you are good to go there!
Time to assemble! Add an even layer of lasagna sheets to the bottom of the dish. Spread ricotta mixture on top, followed by generous dollops of Creamy Genovese Pesto, and sprinkle with some shredded mozzarella. Repeat again - lasagne - ricotta mix - pesto - mozzarella. After three layers, add a layer of mushrooms and shallots. Continue with another 2 layers. In the last layer, sprinkle the remaining mozzarella cheese on top.
Cover with tinfoil and bake for 25 minutes. Remove foil and bake for another 5-7 minutes.
Top with some fresh chopped basil and enjoy.