Mushroom Burrata Lasagna
This Mushroom Burrata Lasagna is the perfect vegetarian dish to make for casual entertaining. Assemble ahead of time and bake–just in time for guests to come join you for dinner!
Friends, are you hosting friends or family this week?
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.
Mushroom Burrata Lasagna.
The outer part is solid mozzarella, while the inside contains both mozzarella and cream, giving it an unusual, soft texture. In this recipe, you can just use plain mozzarella if you need to (but please, try burrata – it’s in most grocery stores!)
Eliminate the “crazy”
Now for the holidays—this week (I can’t believe it’s here)! How about eliminating all the “crazy” that happens the week of Christmas, setting boundaries for your family (instead of obligations and misery), and creating a sanctuary in your home!
Seriously, friends, it’s the BEST gift you can give your family.
I’ve learned this over 25 years, and every Christmas I enjoy it more and more. The more I take off my plate, the better Christmas becomes.
Keeping it real here on RE, I LOVE this quote from Jen Hatmaker:
“You have permission to make your home a sanctuary. There is no amount of crazy you are required to bear the brunt of. You do not have to go to everything, help at everything, host everything, or do everything. You can set your own odometer. Whatever takes you further away from Jesus and love and generosity and goodwill, shelve it. The earth will not spin off its axis and you will not retroactively prevent the birth of Baby Jesus.”- Jen Hatmaker
So cheers to love, generosity, goodwill, keeping things SIMPLE, and inviting others over for an EASY meal!
What can you take off your plate today, something that doesn’t really have to be done, to enjoy your family more and possibly share a meal with others?
Happy Monday, Friends!
Mushroom Burrata Lasagna
- 3 Tbsp. unsalted butter divided
- 3 Tbsp. olive oil divided, plus more for brushing
- 3 pounds mixed mushrooms such as chanterelle, crimini, or baby portabellas, cut into bite-size pieces
- Kosher salt freshly ground pepper
- 1 large shallot finely chopped
- 1/2 cup dry white wine
- 2 cups ricotta cheese
- 1/2 cup heavy cream
- 4-5 good grates of fresh nutmeg
- 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 finely grated
- 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.
Red dishes are from Q Squared NYC.
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