Mushroom lasagne with burrata and pecorino
8–10
Easy
30 minutes
45 minutes
Golden mushrooms, creamy mascarpone and a rich pecorino béchamel are layered between sheets of pasta to make this indulgent vegetarian lasagne. A touch of lemon zest, sumac and paprika brings brightness and warmth, while torn burrata melts into the top as it bakes. With six varieties of mushrooms adding plenty of earthy, savoury flavour, it’s a comforting dinner that’s made for sharing.
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
- 1 zest 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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