Mushroom Burrata Lasagna with fresh basil is a delicious vegetarian recipe to make ahead. Assemble and bake–and serve the next day!

making Mushroom Burrata Lasagna

Friends, are you hosting friends or family this week? Or looking for a delicious vegetarian recipe to make for a weeknight meal? Then you’ll love this very easy Mushroom Burrata Lasagna recipe.

Mushroom Burrata Lasagna

How about serving a Vegetarian lasagna, a giant tossed salad, and warm loaf of crunchy bread? And are you familiar with burrata? This recipe calls for burrata, a fresh Italian cheese, made from mozzarella and cream.

9x13 pan of Mushroom Burrata Lasagna

Maybe you’ve recently tried my Skillet Mexican Lasagna recipe. Or better yet, with pumpkin season around the corner, this Skillet Lamb Pumpkin Lasagna is a must-try!

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I recently made this dish the night before, and it was even better leftover! YUM!

What is burrata cheese?

Burrata is a mild and versatile cheese, an Italian milk cow cheese, made from mozzarella and cream. The outer shell is solid mozzarella, while the inside contains a soft-textured stracciatella and cream.

In this recipe, you can just use plain mozzarella if you need to (but please, try burrata – it’s in most grocery stores!) You will get a richer flavor of cheese with burrata.

Mushroom Burrata Lasagna with fresh herbs

What kind of mushrooms do you use in vegetarian lasagna?

For this recipe we used a mix of chanterelle, crimini, or baby portabellas mushrooms. We cut them into bite-size pieces! And I must say, there’s just nothing quite like a bite of mushroom lasagna!

Vegetarian, creamy, mushroom burrata lasagna, an easy weeknight dinner!

Ingredients for Mushroom Lasagna recipe

Here’s a list of what we use for this recipe–soo good!

  • Unsalted butter
  • Olive oil
  • Mixed mushrooms, such as chanterelle, crimini, or baby portabellas
  • Kosher salt, freshly ground pepper
  • Shallot
  • Dry white wine
  • Ricotta cheese + heavy cream
  • Fresh nutmeg (a few good grates of it, or you can use dried)
  • Marjoram leaves + Basil + Oregano
  • Fresh basil leaves
  • No-boil lasagna noodles, we use DeLallo Foods
  • Burrata or fresh mozzarella
  • Parmesan, finely grated

easy mushroom lasagna

The no-boil lasagna noodles make this recipe a cinch! And as I mentioned, make it the night before and bake, or you can prepare and put in the fridge and bake the day of serving!

Easy!

Happy hosting!

More easy lasagna recipes:

Trader Joe’s Sweet Potato Lasagna – quick, run to Trader Joe’s for this amazing recipe!

White Sauce Pesto Lasagna

Easy Beef & Ricotta Lasagna

9x13 pan of Mushroom Burrata Lasagna
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Mushroom Burrata Lasagna

I used baby portabellas only, and this lasagna was delicious! Make the night before!
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yield: 6
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Ingredients
 

  • 3 Tbsp. unsalted butter, divided
  • 3 Tbsp. olive oil, divided, plus more for brushing
  • 3 lbs mixed mushrooms, such as chanterelle, crimini, or baby portabellas, cut into bite-size pieces
  • Kosher salt + freshly ground pepper
  • 1 large shallot, finely chopped
  • ½ cup dry white wine
  • 2 cups ricotta cheese
  • ½ cup heavy cream
  • 4-5 good grates of fresh nutmeg, or 1/2 tsp dried
  • 1 tsp. marjoram leaves
  • 1 tsp. basil
  • 1 tsp. oregano
  • Fresh basil leaves
  • 1 package no-boil lasagna noodles, we use DeLallo Foods
  • 8 ounces burrata or fresh mozzarella, torn into large pieces
  • 1 cup Parmesan cheese, finely grated

Instructions
 

  • Preheat oven to 375°. Prepare a 9×13 pan with cooking spray; set aside.
  • Heat a large skillet over medium heat and add 1 Tbsp. butter and olive oil. Add the mushrooms and sauté for 8-10 minutes, stirring occasionally. Season with salt.
  • Add shallot, wine, and remaining 2 Tbsp. butter. Cook, stirring occasionally, until skillet is dry, about 5 minutes.
  • 
Combine ricotta and cream in a small bowl; season with nutmeg, marjoram leaves, basil, and oregano.
  • Spread a thin layer of ricotta mixture in a 9×13 prepared pan and top with a a few pasta sheets.
  • Spread a large spoonful of ricotta mixture over pasta, scatter some mushrooms on top, then a few pieces of burrata. Sprinkle with Parmesan and a few fresh basil leaves. Repeat layering process 3-4 more times; finish with the last of the Parmesan and a grind or two of pepper.
  • Cover the baking dish with foil and bake the lasagna for 40 minutes. Remove foil and bake uncovered for about 15 more minutes or until the top is golden. Remove from oven and let the lasagna stand for 15 minutes before serving.

Notes

reposted from DEC 2015
Cuisine: American
Course: Main Course
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!

pan of Mushroom Burrata Lasagna