MUSHROOM AND BURRATA LASAGNETTE

MUSHROOM AND BURRATA LASAGNETTE image

Categories Mushroom Bake Dinner Casserole/Gratin

Yield 2 people

Number Of Ingredients 18

Ingredients

Mushroom And Burrata Lasagnette
Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)
Ingredients
SERVINGS: 2
3 tablespoons unsalted butter, divided
3 tablespoons olive oil, divided, plus more for brushing
1Â½ pounds mixed mushrooms (such as chanterelle, crimini, and maitake), cut into bite-size pieces
Kosher salt, freshly ground pepper
1 large shallot, finely chopped
â cup dry white wine
1 cup ricotta
Â¼ cup heavy cream
6 fresh pasta sheets (about 7x5 inches) or 12 dried lasagna noodles
8 ounces burrata or fresh mozzarella, torn into large pieces
1Â½ ounces Parmesan, finely grated
6 teaspoons marjoram leaves
Â½ bunch Tuscan kale, ribs and stems removed, leaves torn
1 tablespoon white wine vinegar

Steps:

Preheat oven to 425Â°. Heat 1 Tbsp. butter and 1 Tbsp. 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, 8â10 minutes. Transfer to a medium bowl. Repeat with 1 Tbsp. butter, 1 Tbsp. oil, and remaining mushrooms. Return all mushrooms to skillet (reserve bowl) and add shallot, wine, and remaining 1 Tbsp. butter. Cook, stirring occasionally, until skillet is dry, about 5 minutes. Return mushrooms to bowl. â© Combine ricotta and cream in a small bowl; season with salt and pepper. â© 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.â© 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 tsp. 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.â© Cover lasagnette with foil and bake until warmed through, 10â15 minutes. Remove foil and continue baking until golden brown, 15â20 minutes. Let cool at least 5 minutes. â© Meanwhile, toss kale in a large bowl with vinegar and remaining 1 Tbsp. oil to coat and massage leaves just to soften slightly; season with salt and pepper. â© Serve lasagnette with kale alongside. â© Do Ahead: Lasagnette can be assembled 1 day ahead. Cover and chill.