Mushroom lasagne with burrata & pecorino
8–10
Easy
30 minutes
45 minutes
This umami-rich lasagne is layered with golden-fried mushrooms, a zesty spiced mascarpone mix and a silky, pecorino-laced béchamel. Finished with torn burrata and extra cheese, it’s comfort food that feels like a treat. Use a mix of mushrooms for full flavour and texture — and don’t skip the lemon zest, it lifts everything.
Ingredients
Method
- 300 g Woolworths Shiitake Mushrooms
- 150 g Woolworths King Oyster Mushrooms
- 150 g Woolworths Shimeji Mushrooms
- 400 g Woolworths Brown Mushrooms
- 250 g Woolworths Portabellini Mushrooms
- 250 g Woolworths Button Mushrooms
- Woolworths Mediterranean Extra Virgin Olive Oil, for frying
- 4 T Woolworths Salted Butter
- 6 fresh bay leaves
- Sea salt and freshly ground black pepper, to taste
- Zest of 1 Woolworths Seedless LemonGold® Lemon
- 1 t Woolworths Sumac
- 1 t Woolworths Paprika
- 4 T Woolworths Mascarpone
- 3 x 400 ml Woolworths Simply Heat White Béchamel Sauce
- 50 g finely grated Pecorino Romano Cheese
- 250 g Woolworths Italian Lasagne Sheets
- 2 x 125 g Woolworths Burratina Mozzarella
- Extra Pecorino Romano Cheese, for topping
Method
Ingredients
1. Slice or tear the mushrooms. Fry in batches in olive oil with a bit of butter and a bay leaf until golden. Season each batch.
2. Return all the mushrooms to one pan. Add lemon zest, sumac and paprika. Stir-through mascarpone until creamy.
3. Heat the béchamel sauce in a saucepan, then stir in pecorino to make a cheese sauce.
4. In a baking dish, layer lasagne sheets, mushroom mix and cheese sauce. Repeat to finish with sauce.
5. Tear over burrata and sprinkle with extra pecorino.
6. Bake at 180 °C for 35 – 45 minutes, until bubbling and golden.
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