Lasagna bianca with mushrooms and burrata
A divine vegetarian lasagna baked pasta dish from Puglia.
Ingredients
- 500 g lasagne pasta sheets (17oz)
- 400 g fresh burrata (14oz)
- 700 ml béchamel (3.5 cups) homemade is best. See how in my lasagne al forno recipe.
- 500 g cardoncelli (king oyster) and/ or porcini mushrooms (17oz) I used a mix of white button mushrooms, frozen porcini and piopinni mushrooms.
- 100 g Parmigiano cheese or Pecorino cheese (3.5 oz) grated (vegetarians should use a hard cheese without animal rennet)
- 1-2 garlic cloves
- ½ glass white wine
- 1 handful fresh parsley
- butter
- salt to taste
- black pepper to taste
- 2 tablespoon extra virgin olive oil
Instructions
- 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.
Notes
You can add some chopped cooked ham or sausage meat (200 gr) which has been browned in a pan with a tablespoon of oil to the béchamel if you prefer to have a non-vegetarian dish.
For strict vegetarians you will need to use a vegetarian cheese instead of parmigiano or pecorino.
If you want to make your own béchamel, see how in my lasagne al forno recipe
This recipe can also be made with homemade lasagna sheets.
Nutrition
Calories: 1017kcalCarbohydrates: 107gProtein: 52gFat: 47gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 110mgSodium: 486mgPotassium: 990mgFiber: 5gSugar: 15gVitamin A: 1272IUVitamin C: 4mgCalcium: 1083mgIron: 3mg
Tried this recipe?Let us know how it was!
More pasta recipes you may like
- Baked lasagna alla Valdostana
- Hazelnut pasta with ricotta and spinach
- Gorgonzola pasta alla cenere
- Pasta alla Boscaiola (woodman’s pasta)
- Stuffed and baked lumaconi
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Cindy says
I made this for my colleagues at Tulsa Opera as a thank-you for their hard work on our season launch party. It was a huge hit! Hubby got the leftovers and he was also a big fan. I didn't have any nutmeg for the bechamel, so I threw caution to the wind and used a tiny amount of pumpkin pie spice, and it worked out fine, although I'd only do it as a last resort!
Kate says
Me again! Follow up comment. Hi there!
I made this again for some guests. Lasagne is always a good meal for dinner with guests because you can make it in advance. I did the full show-off thing of making my own pasta sheets which I’m finally getting good at.
They loved it! I gave everyone this website link because they all enjoyed it so much. It was a great idea too because while all Australians seem to love lasagne, it is always the meat and tomato base version. Lasagne bianca just isn’t a thing here, which made a pleasingly simple dish to prepare just a touch exotic and unfamiliar
Kate says
Sensational recipe. Really indulgent and absolutely delicious. I’d never cooked with burrata before, but now I’m a huge fan. Thank you for sharing this delicious dish
Jacqui says
I'm so happy to hear you loved this dish Kate. I am also a big burrata fan. It's just to-die-for delicious!
Mary says
Yummy yum yum.
Pasta lover