Mushroom Burrata Lasagna
I used baby portabellas only, and this lasagna was delicious! Make the night before!
Prep Time20 mins
Cook Time55 mins
Total Time1 hr 15 mins
- 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.