INGREDIENTS- 3 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided, plus more for brushing
- 1½ pounds mixed mushrooms (such as chanterelle, crimini, and maitake), cut into bite-size pieces
- Kosher salt, freshly ground pepper
- 1 large shallot, finely chopped
- ⅓ cup dry white wine
- 1 cup ricotta
- ¼ 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
- 1½ ounces Parmesan, finely grated
- 6 teaspoons marjoram leaves
- ½ bunch Tuscan kale, ribs and stems removed, leaves torn
- 1 tablespoon white wine vinegar
DIRECTIONSStep 1Preheat oven to 425°. 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, 8–10 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.
Step 2Combine ricotta and cream in a small bowl; season with salt and pepper.
Step 3Working 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.
Step 4Spread 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.
Step 5Cover lasagnette with foil and bake until warmed through, 10–15 minutes. Remove foil and continue baking until golden brown, 15–20 minutes. Let cool at least 5 minutes.
Step 6Meanwhile, 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.
Step 7Serve lasagnette with kale alongside.
Step 8Do Ahead: Lasagnette can be assembled 1 day ahead. Cover and chill.