Mushroom and Burrata Lasagnette

  • 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

Step 1
Preheat 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 2
Combine ricotta and cream in a small bowl; season with salt and pepper.
Step 3
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.
Step 4
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.
Step 5
Cover 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 6
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.
Step 7
Serve lasagnette with kale alongside.
Step 8
Do Ahead: Lasagnette can be assembled 1 day ahead. Cover and chill.

Made on