This is a print preview of "Mushroom and three cheeses lasagna" recipe.

Mushroom and three cheeses lasagna Recipe
by Easy Cook - Laka kuharica

Mushroom and three cheeses lasagna

This dish is a celebration of mushrooms and cheese, layered between fresh pasta sheets.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Croatia Croatian
Cook time: Servings: 4 servings

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.