Recipe: Mushroom Burrata Lasagna (2024)

Once upon a time I came up with the greatest lasagna recipe on earth. Yes, it is that good.I made it numerous times and fed it to scores of people who 1: never ate lasagna because they were vegetarians, and 2: people who are addicted to lasagna because it’s one of the best casseroles to ever grace a table. I fell into the latter category. Both categories of eaters named it their favorite lasagna, me included.

This lasagna was comprised of three psychotically delicious fillings: butternut squash puree, pesto and béchamel, in that order. I typically use fresh lasagna sheets but if not them, then the no-boil lasagna sheets. One thing I never do is use the rubbery curly lasagna noodles you boil first and layer later. Detest isn’t a strong enough word for how much I do not like the consistency of these noodles. Another lasagna pet peeve of mine is using ricotta over béchamel. I like the creamy consistency of the bay-leaf scented béchamel over what can be arid and flavorless ricotta after it’s baked.

Much to my surprise I recently thought on a new vegetarian lasagna that incorporated a few of my favorite ingredients: mushrooms and burrata. The latter is so rich and flavorful I knew it would be the perfect complement to the tamer mushroom sauté, which I livened up with garlic and shallots. I also rescinded my boycott on using ricotta by stirring it together with heavy cream which rendered it an almost béchamel consistency. I finished this dream team of ingredients with lots of fresh Parmesan and ended up with a rich, meaty (mushrooms), creamy and sophisticated lasagna that is perfect for entertaining or just a casual evening at home.

My clients were over the moon for the dish, too and dubbed it their favorite lasagna, so that’s when I knew it was bullet proof to share with you. So move over Lisa’s Tre Colori Lasagna; there’s a new vegetarian lasagna in town which is just as delicious and a trace more refined. Buon Appetito!

Mushroom Burrata Lasagna
12 Servings

4 tablespoons salted butter
4 tablespoons olive oil
Kosher salt and fresh pepper
2 lbs. pounds mixed mushrooms (chanterelle, crimini and maitake) cleaned and roughly chopped
2 oz. dried porcinis (reconstituted in 1 cup warm water, drained, rinsed, chopped. Reserve liquid and pour through a very fine sieve to separate any grit).
2 large shallots finely chopped
4 cloves garlic, minced
1/3 cup white wine
1/2 cup heavy cream
2 cups ricotta
9 to 12 fresh pasta sheets depending on size
16 oz. burrata
2 cups grated Parmesan

Preheat oven to 425°. Reconstitute Porcinis as described above. Set mushrooms and liquid aside.

Heat 4 Tbsp. butter and 4 Tbsp. oil in a large skillet over medium-high. Add garlic and shallots to the pan and sauté until fragrant – 2 to 3 minutes. Add all of the fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned and starting to crisp, 8–10 minutes. Add porcinis, porcini liquid and white wine, turn up the heat and cook, stirring occasionally, until most of the liquid evaporates and skillet is almost dry, about 5 minutes more. Adjust seasoning if necessary. Mushrooms can take a lot of seasoning.

Combine ricotta and cream in a small bowl; season with salt and pepper. (An aside: you can also add a chiffonade of fresh basil if you like.)

In a 9 x 13 casserole, spread a thin layer of mushroom mixture and top with three or four pasta sheets (enough to cover the bottom). Spread a layer of ricotta mixture over pasta, scatter some mushrooms over, then tear burrata pieces before evenly topping with a generous layer of Parmesan. Repeat layering process (starting with noodles and ending with Parmesan two more times); finish with the last of the Parmesan and a grind or two of pepper.

Cover lasagna 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 before cutting into squares.

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