Mushroom and Burrata Lasagnette

A luxurious layered pasta dish featuring mixed mushrooms, creamy burrata, and ricotta, served with Tuscan kale. This elegant lasagnette combines earthy mushrooms with rich Italian cheeses and fresh herbs for a sophisticated twist on traditional lasagna.

6 servings

1 hr 32 min

Published October 4, 2025

Ingredients

•3 tablespoons unsalted butter, divided
•3 tablespoons olive oil, divided, plus more for brushing
•1½ pounds mixed mushrooms
•to taste Kosher salt, freshly ground pepper
•1 large shallot
•⅓ cup dry white wine
•1 cup ricotta
•¼ cup heavy cream
•6 sheets fresh pasta sheets
•8 ounces burrata or fresh mozzarella
•1½ ounces Parmesan
•6 teaspoons marjoram leaves
•½ bunch Tuscan kale
•1 tablespoon white wine vinegar

Cooking Instructions

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.
25 min
2.
Combine ricotta and cream in a small bowl; season with salt and pepper.
2 min
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.
10 min
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.
15 min
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.
35 min
6.
Meanwhile, toss kale in a large bowl with vinegar and remaining 1 tablespoon oil to coat and massage leaves just to soften slightly; season with salt and pepper. Serve lasagnette with kale alongside.
5 min
7.
Lasagnette can be assembled 1 day ahead. Cover and chill.

Ingredients

•3 tablespoons unsalted butter, divided

•3 tablespoons olive oil, divided, plus more for brushing

•1½ pounds mixed mushrooms

•to taste Kosher salt, freshly ground pepper

•1 large shallot

•⅓ cup dry white wine

•1 cup ricotta

•¼ cup heavy cream

•6 sheets fresh pasta sheets

•8 ounces burrata or fresh mozzarella

•1½ ounces Parmesan

•6 teaspoons marjoram leaves

•½ bunch Tuscan kale

•1 tablespoon white wine vinegar

Cooking Instructions

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.

25 min

Combine ricotta and cream in a small bowl; season with salt and pepper.

2 min

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.

10 min

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.

15 min

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.

35 min

Meanwhile, toss kale in a large bowl with vinegar and remaining 1 tablespoon oil to coat and massage leaves just to soften slightly; season with salt and pepper. Serve lasagnette with kale alongside.

5 min

Lasagnette can be assembled 1 day ahead. Cover and chill.