Mushroom And Burrata Lasagnette Food

LASAGNA BIANCA WITH MUSHROOMS AND BURRATA

Steps:

• If the mushrooms are fresh, start by cleaning them. Cut off the lower part of the stem, immerse them in water and washing them thoroughly without breaking them until clean of any soil.
• Pat the mushrooms dry with a cloth and cut them into pieces (see photo on page 1).
• If you are using dried porcini, you need to soak them in a bowl with warm water for at least half an hour and then drain them.
• Put two tablespoons of extra virgin olive oil into a non-stick frying pan and heat
• When the oil is hot add one or two peeled garlic cloves (as desired)
• Add the mushrooms and let them brown a little.
• Lower the flame and add the white wine, a handful of chopped parsley, salt and pepper.
• Let the mushrooms cook for about 40 minutes until they are soft.
• If the sauce gets too dry, add more wine or some vegetable broth.
• In the meantime make the béchamel.
• Add a little bit of béchamel to the mushroom sauce.
• Turn off the flame and let the mushrooms marinate.
• Remove the garlic from the frying pan.
• Cut the outer part of burrata into small pieces in a bowl so that you can keep the stracciatella (the soft part inside of the cheese) in the bowl and put it aside.
• Grease an oven dish with butter.
• Fill the bottom with lasagne sheets (precooked to not quite al dente if dried)
• Add some béchamel and mushrooms, cover with burrata pieces and grated cheese
• Continue to layer until all the lasagne have been used and the dish is almost full
• Finish by covering the last layer with the last of the béchamel, the stracciatella (the creamy mixture from inside the burrata), the remaining grated cheese and some small bits of butter
• Bake at 180 ° for about 30 minutes.
• When ready allow the dish to stand for 5 minutes before serving.

LASAGNA BIANCA WITH MUSHROOMS AND BURRATA

Steps:

• If the mushrooms are fresh, start by cleaning them. Cut off the lower part of the stem, immerse them in water and washing them thoroughly without breaking them until clean of any soil.
• Pat the mushrooms dry with a cloth and cut them into pieces (see photo on page 1).
• If you are using dried porcini, you need to soak them in a bowl with warm water for at least half an hour and then drain them.
• Put two tablespoons of extra virgin olive oil into a non-stick frying pan and heat
• When the oil is hot add one or two peeled garlic cloves (as desired)
• Add the mushrooms and let them brown a little.
• Lower the flame and add the white wine, a handful of chopped parsley, salt and pepper.
• Let the mushrooms cook for about 40 minutes until they are soft.
• If the sauce gets too dry, add more wine or some vegetable broth.
• In the meantime make the béchamel.
• Add a little bit of béchamel to the mushroom sauce.
• Turn off the flame and let the mushrooms marinate.
• Remove the garlic from the frying pan.
• Cut the outer part of burrata into small pieces in a bowl so that you can keep the stracciatella (the soft part inside of the cheese) in the bowl and put it aside.
• Grease an oven dish with butter.
• Fill the bottom with lasagne sheets (precooked to not quite al dente if dried)
• Add some béchamel and mushrooms, cover with burrata pieces and grated cheese
• Continue to layer until all the lasagne have been used and the dish is almost full
• Finish by covering the last layer with the last of the béchamel, the stracciatella (the creamy mixture from inside the burrata), the remaining grated cheese and some small bits of butter
• Bake at 180 ° for about 30 minutes.
• When ready allow the dish to stand for 5 minutes before serving.

MUSHROOM AND BURRATA LASAGNETTE

Steps:

• 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.
• Combine ricotta and cream in a small bowl; season with salt and pepper.
• 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.
• 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.
• 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.
• 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.
• Do Ahead
• Lasagnette can be assembled 1 day ahead. Cover and chill.

SAUSAGE AND MIXED MUSHROOM LASAGNA

Steps:

• Preheat the oven to 350 degrees F. In a medium pot heat 1 tablespoon of the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomatoes with their juices, oregano, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a simmer and continue to cook until the tomatoes soften and the sauce thickens, 20 minutes, breaking up the tomatoes with a spoon as they soften. Reserve 2/3 cup of the sauce for assembling the lasagna and set the rest aside.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their liquid, 5 to 7 minutes. Add the sausage and continue to cook, breaking the sausage up with a spoon, until the sausage is browned and cooked through, another 10 minutes. Add the tomato sauce and stir to combine.
• Thinly slice about a quarter of the mozzarella and set aside; grate the rest on a box grater. Combine the grated cheese with the ricotta and the egg. Spread the reserved 2/3 cup tomato sauce in the bottom of a 9-by-13-inch baking dish. Top with 1 pasta sheet, a third of the ricotta mixture and a third of the meat sauce. Repeat with the remaining pasta, ricotta and meat sauce. Cover with foil and bake until the sauce is bubbling around the edges and the pasta is tender, about 45 minutes. Remove the foil, top with the sliced mozzarella and continue to bake until the cheese is melted, 15 minutes more. Let stand for 20 minutes and sprinkle with chopped parsley before serving with a green salad and some garlic bread.