Mushroom and Burrata Lasagnette

Ingredients for Mushroom and Burrata Lasagnette

• 3 tablespoons unsalted butter, divided

• 45ml olive oil, divided, plus more for brushing

• 675g mixed mushrooms (such as chanterelle, crimini, and maitake), cut into bite-size pieces

• Kosher salt, freshly ground pepper

• 1 large shallot, finely chopped

• 80ml dry white wine

• 240ml ricotta

• 60ml double cream

• 6 fresh pasta sheets (about 7x5") or 12 dried lasagne noodles

• 230g burrata or fresh mozzarella, torn into large pieces

• 45g Parmesan, finely grated

• 30ml marjoram leaves

• 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn

• 1 tablespoon white wine vinegar

Preheat oven to 218°C. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned and starting to crisp, 8–10 minutes. Transfer to a medium bowl. Repeat with 1 tablespoon butter, 1 tablespoon oil, and remaining mushrooms. Return all mushrooms to skillet (reserve bowl) and add shallot, wine, and remaining 1 tablespoon butter. Cook, stirring occasionally, until skillet is dry, about 5 minutes. Return mushrooms to bowl.

Combine ricotta and cream in a small bowl; season with salt and pepper.

Working in batches, cook pasta in a large pot of boiling salted water, stirring occasionally, until just softened, about 30 seconds. (If using dried noodles, cook until al dente.) Transfer noodles to a large rimmed baking sheet as you go, brushing with oil and overlapping as needed.

Spread a thin layer of ricotta mixture in a small baking dish and top with a pasta sheet (if using dried, use 2 noodles side by side). Spread a large spoonful of ricotta mixture over pasta, scatter some mushrooms over, then a few pieces of burrata. Top evenly with some Parmesan and 1 teaspoon marjoram leaves. Repeat layering process (starting with noodles and ending with marjoram) 5 more times; finish with the last of the Parmesan and a grind or two of pepper.

Cover lasagnette with foil and bake until warmed through, 10–15 minutes. Remove foil and continue baking until golden brown, 15–20 minutes. Let cool at least 5 minutes.

Meanwhile, toss kale in a large bowl with vinegar and remaining 1 tablespoon oil to coat and massage leaves just to soften slightly; season with salt and pepper. Serve lasagnette with kale alongside.

Lasagnette can be assembled 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.