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  • Mushroom and three cheeses lasagna

    1 vote
    Mushroom and three cheeses lasagna
    Prep: 35 min Cook: 30 min Servings: 4
    by Easy Cook - Laka kuharica
    501 recipes
    >
    This dish is a celebration of mushrooms and cheese, layered between fresh pasta sheets.

    Ingredients

    • 40 g butter, divided (10 g + 10 g + 20 g)
    • 2 tbs olive oil, divided (1 + 1)
    • 400 g mushrooms, various mushrooms like porcini, shitake, button mushrooms, cut into bite-size pieces
    • ¼ tsp sea salt
    • ¼ tsp pepper, ground
    • 100 g pancetta, thinly sliced
    • 2 shallots (80 g), chopped
    • 80 ml red wine, (⅓ cup)
    • 250 g ricotta cheese
    • ¼ cup cream
    • 200 g lasagna, 6 fresh sheets
    • 250 g mozzarella cheese, torn into small pieces
    • 60 g Parmesan cheese, grated
    • 6 tsp dried marjoram leaves

    Directions

    1.
    Heat 1 tablespoon (10 g) butter and 1 tablespoon olive oil in a large skillet. Add half of mushrooms, season with salt and pepper, and cook for 6-7 minutes, stirring occasionally, until browned and starting to crisp. Transfer to a medium bowl. Repeat with 1 tablespoon (10 g) butter and 1 tablespoon olive oil, and remaining mushrooms.
    2.
    Sauté pancetta in the same skillet for 4-5 minutes over medium-high flame until golden-brown and crispy. Remove to a paper towel to absorb excess fat.
    3.
    Return all mushrooms to the skillet and add shallots, wine, and remaining butter. Cook, stirring occasionally, until skillet is dry, about 5 minutes. Return mushrooms to the bowl.
    4.
    In a small bowl mix and combine ricotta, sour cream, salt and pepper until smooth.
    5.
    Spread a thin layer of ricotta mixture in a small baking dish (lasagna sheet dimensions) and top with a lasagna sheet. Spread a large spoonful of ricotta mixture over lasagna, scatter some mushrooms and pancetta crumbs over, then a few pieces of mozzarella. 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
    6.
    Cover lasagna with foil and bake in the oven at 220°C for 20–30 minutes. Remove foil and continue baking until golden brown, 10–15 minutes.
    7.
    Before serving, allow to cool for 5 minutes.

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