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
2 Servings
Step 1
Preheat oven to 425°F. Heat 1 tablespoon butter and 1 tablespoon 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 tablespoon butter, 1 tablespoon oil, and remaining mushrooms. Return all mushrooms to skillet (reserve bowl) and add shallot, wine, and remaining 1 tablespoon 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 teaspoon 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
与此同时,把羽衣甘蓝和醋在一个大碗里and remaining 1 tablespoon oil to coat and massage leaves just to soften slightly; season with salt and pepper. Serve lasagnette with kale alongside.
Do Ahead
Step 7
Lasagnette can be assembled 1 day ahead. Cover and chill.
Leave a Review
Reviews (11)
Back to TopThroughly enjoyed this recipe. As suggested below, I used Gorgonzola instead of Burrata and will do that again! And, because my husband loves lots of cheese, I doubled the amount of Ricotta which made him very happy. I was not impressed with kale and will substitute spinach next time.
darz
San Pedro, CA
1/9/2018
Considering the comments below, I made a couple of changes with great results: First - use of Shitake and Oysters (complemented with button mushrooms for fill) provided a "meaty' texture and good flavor. Then added porcini's. (This is key for depth of flavor!) Second. forget the Burrata - too bland. Use blue cheese! (Roquefort, gorgonzola, etc), Finally, no need for heavy cream, just a little milk or half an half to make the ricotta a bit runny. (like a bechamel). Agree, this will feed 3 hungry, or 4 regular appetites.
Anonymous
Mike from Colorado
10/18/2017
新鲜的烤宽面条,蘑菇,意大利乳清干酪……怎么能you go wrong. After reading the reviews we punched up the flavour with basil and some S&P. We also doubled the cream and doubled the ricotta. I have to go four forks on this authentic dish. Incidentally this dish would easily feed six (and I eat like a hog ).
markncoco
Lynn Valley, North Vancouver
10/15/2017
As with other reviewers, this dish lacked some flavor. To the ricotta/cream mixture, I added a healthy dose of garlic powder and a heaping tablespoon of porcini mushroom powder. To the mushrooms, I added some thyme, minced fresh garlic and doubled the shallots. I used both burrata and mozzarella. I think next time, I'll add some fresh basil to the dish, perhaps in the mushroom mixture.
homew3rk
5/8/2017
I'm not sure how this is possibly for 2 people. Two elephants... maybe.
Melvin7
2/15/2017
good idea, but needs work. i used buffalo mozz because i saw the reviews said it was a waste of burrata. i was also bummed that they are trying to sell me on a kale side salad, so i sauteed and added as another layer. I added nutmeg to the ricotta, which helped with flavor, but portioning the lasagna was NOT pretty--it needs a bechamel with a roux to keep it all together.
sastribling
Greater NYC area
7/6/2016
Delicious! I loaded it with chanterelle and crimini mushrooms, plus added a bit of fresh spinach and parsley. Because others had said it lacked flavor, I made sure to season it well plus I added a bit of lemon juice and zest to the mushroom spinach mixture. Use burrata if you can get it instead of raw mozzarella because it will help create creaminess. It also helped to moisten the no-bake purchased lasagna noodles I used. Served this with a huge salad.
julie525
Fitchburg, WI
11/24/2015
This is a delicious dish. I disagree with the other reviewers. I added a healthy portion of fresh thyme to the mushrooms when I sauteed them. The Kale is much better if you squeeze lemon over it an hour or so before serving to soften it. I then drizzle with olive oil and season with salt and pepper; toss well and serve!
straker
Atlanta, GA
11/10/2015
Totally with the other two reviewers. Dish sounds creamy and indulgent. It's not. It lacks flavor and creaminess and was a complete waste of good burrata.
Anonymous
Dallas, TX
11/8/2015
This was very bland. It cried out for some flavor note (what I don't know) and it seems the tasters must have agreed...hence the addition of the kale salad. However, with all the work involved slicing and sauteing mushrooms and grating cheeses I want more than a side dish to make the work worthwhile. This would also easily serve 4 people...I can't imagine 2 adults finishing this off as it is extremely rich.
foolforfood
Darien, CT
11/2/2015
A big MEH. Very bland and crying for something (I couldn't figure out what) to provide a nice flavor jolt. Evidently tasters must have thought the same thing as they added the kale as accompaniment. But I'm sorry...if I invest all that time slicing and sautéing mushrooms and grating cheeses I don't want the flavor boost to come from the side dish.
foolforfood
Darien CT
11/2/2015
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