Mushroom Burrata Lasagna

This Mushroom and Burrata Lasagna is a luxurious take on the beloved classic. Ideal for when you're craving the indulgence of traditional lasagna but prefer a more straightforward, quicker approach. While it may not adhere strictly to the classic recipe, it is every bit as satisfying. The richness of the burrata, combined with the earthy flavours of mushrooms and a vibrant tomato sauce, offers a creamy and comforting dish that's both delicious and effortless to prepare.

In the context of lasagna, burrata adds a rich, creamy element that melts beautifully between the layers. Its soft, milky centre contrasts perfectly with the earthy mushrooms, creating a luxurious texture and a wonderfully milky flavour.

Ingredients:

For the Mushroom Filling:

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 900g (2 lbs) mixed mushrooms (cremini, shiitake, and oyster), chopped

• 4 cups tomato sauce

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried basil

• Salt and freshly ground black pepper, to taste
  

For the Lasagna:

• 8 sheets of fresh lasagna sheets

• 1 cup grated Parmesan cheese

• 2 cups burrata cheese (2-4 balls), torn into pieces

• Fresh basil leaves, for garnish (optional)
  

Instructions:

1. Prepare the Mushroom Filling: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for about 3-4 minutes until soft and fragrant. Stir in the mushrooms, thyme, and a pinch of salt and pepper, cooking for 10-12 minutes until the mushrooms are golden, tender, and have released their moisture. Add the tomato sauce and stir through, allowing it to simmer for 5 minutes to combine all the flavours. Remove from the heat and set aside.

2. Prepare the Fresh Pasta: Bring a pot of salted water to the boil. Add the fresh lasagna sheets, cooking them for 30 seconds or until they begin to soften. Fresh pasta cooks quickly, so be sure to remove it promptly. Drain the pasta and set aside to prevent sticking.

3. Assemble the Lasagna: Preheat the oven to 190°C (375°F).In a 23x33 cm (9x13 inch) baking dish, spread a thin layer of the mushroom filling on the bottom. Place a layer of lasagna sheets on top, followed by a generous spoonful of the mushroom sauce. Sprinkle with grated Parmesan and tear over some burrata cheese. Repeat the layers, finishing with a final layer of lasagna sheets, remaining Parmesan, and burrata.

4. Bake the Lasagna: Place the assembled lasagna in the oven and bake for 10 minutes, or until the top is golden and bubbly. The burrata will melt, creating a rich, creamy texture throughout.

5. Finish and Serve: Garnish with fresh basil leaves and drizzle with a touch of extra virgin olive oil for added richness. Serve immediately to enjoy the melted burrata at its creamiest, preserving its milky flavour for a truly indulgent meal.