Lasagne with mushrooms and Burrata cheese
4 servings
50 minutes
Mushroom and 'Burrata' cheese lasagnetta is an exquisite dish of Italian cuisine that harmoniously combines tender pasta, aromatic mushrooms, and creamy burrata. This recipe is a variation of traditional lasagna but with a lighter texture and pronounced creamy flavor. Mushrooms sautéed in oil with onions and white wine add depth of aroma to the dish, while ricotta and cream make the filling delicate and airy. Marjoram adds spicy notes, and parmesan forms an appetizing crust. Baked to golden perfection, lasagnetta is served with a refreshing side of Tuscan cabbage that complements the rich flavor of the main dish. It is the perfect treat for a cozy dinner or festive table, embodying the atmosphere of Italian gastronomy.
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.
- Butter: 3 tablespoons
- Mushrooms: 675 g
- Salt: to taste
- Ground black pepper: to taste
2
Transfer to a medium-sized bowl. Repeat the same steps with the second half of the mushrooms, adding 1 tbsp of butter and 1 tbsp of olive oil. Transfer all mushrooms to the pan and add onion, wine, and the remaining 1 tbsp of butter. Simmer, stirring often, until the liquid evaporates for about 5 minutes. Transfer the mushrooms back to the bowl.
- Butter: 3 tablespoons
- Olive oil: 3 tablespoons
- Mushrooms: 675 g
- Shallots: 1 head
- Dry white wine: 0.3 glass
3
Mix the ricotta and cream in a small bowl, season with salt and pepper.
- Ricotta cheese: 1 glass
- Cream 35%: 0.3 glass
- Salt: to taste
- Ground black pepper: to taste
4
Dip the lasagna sheets in 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 rimmed baking dish and grease with oil. The sheets may slightly overlap.
- Ready-made dry lasagne sheets: 12 pieces
- Salt: to taste
- Butter: 3 tablespoons
5
Spread the ricotta mixture in a small baking dish, place a sheet of lasagna (or 2 strips) on top. Spread a spoonful of the ricotta mixture over the pasta, add some mushrooms and a few pieces of burrata. Sprinkle with parmesan and 1 tsp of marjoram. Repeat the same steps 5 more times, starting with pasta and ending with marjoram; sprinkle the last layer of parmesan with pepper.
- Ricotta cheese: 1 glass
- Mushrooms: 675 g
- Mozzarella cheese: 240 g
- Grated Parmesan cheese: 45 g
- Marjoram: 6 teaspoons
- Ground black pepper: to taste
6
Cover the lasagna with foil and bake for 10-15 minutes until heated through. Remove the foil and continue baking until golden brown for 15-20 minutes. Let it cool for at least 5 minutes.
7
Meanwhile, mix kale in a large bowl with vinegar and 1 tbsp of oil, massage the leaves with your hands to slightly soften them; season with salt and pepper.
- Tuscan kale: 1 piece
- Wine vinegar: 1 tablespoon
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
8
Serve the lasagna garnished with kale.