Lasagnette with Mushrooms and Burrata Cheese
Main Dishes • Italian
Description
Lasagnette with Mushrooms and Burrata Cheese
Ingredients
- Butter 3 tablespoons
- Olive Oil 3 tablespoons
- Morels 25 oz
- Salt to taste
- Ground Black Pepper to taste
- Shallot 1 head
- Dry White Wine 5 fl oz
- Ricotta cheese 1 cup
- 10% cream 0 fl oz
- Ready-made dry lasagna sheets 12 pieces
- Melted Cheese 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Marjoram 6 teaspoons
- Kale 1 piece
- Malt Vinegar 1 tablespoon
Step-by-Step Guide
Step 1
Preheat the oven to 220˚C. Heat 1 tablespoon of butter in a large skillet over medium heat. Add half of the mushrooms, season with salt and pepper, and sauté for 8-10 minutes until golden brown, stirring occasionally.
Step 2
Transfer to a medium bowl. Repeat the same process with the second half of the mushrooms, adding 1 tablespoon of butter and 1 tablespoon of olive oil. Return all the mushrooms to the skillet and add the shallot, wine, and the remaining 1 tablespoon of butter. Simmer, stirring frequently, until the liquid evaporates, about 5 minutes. Transfer the mushrooms back to the bowl.
Step 3
Mix the ricotta and cream in a small bowl, seasoning with salt and pepper.
Step 4
Dip some of the lasagna sheets into boiling salted water and cook, stirring occasionally, for about 30 seconds until slightly softened. (If using dry pasta, cook until al dente.) As you cook, transfer the pasta to a large baking dish greased with oil. The sheets can slightly overlap each other.
Step 5
Spread the ricotta mixture in a small baking dish, place a sheet of lasagna on top (or 2 strips of pasta side by side). Spread a spoonful of the ricotta mixture over the pasta, add some mushrooms and a few pieces of burrata. Sprinkle with Parmesan and 1 teaspoon of marjoram. Repeat the same steps 5 more times, starting with pasta and ending with marjoram; sprinkle the last layer of Parmesan with pepper.
Step 6
Cover the lasagnette with foil and bake for 10-15 minutes until heated through. Remove the foil and continue baking until golden brown, about 15-20 minutes. Let cool for at least 5 minutes.
Step 7
Meanwhile, mix the kale in a large bowl with vinegar and 1 tablespoon of oil, massaging the leaves with your hands to slightly soften them; season with salt and pepper.
Step 8
Serve the lasagnette garnished with the kale.
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