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Add a photoThis dish is a celebration of mushrooms and cheese, layered between fresh pasta sheets.
Ингредиенты
- 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
Инструкции
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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 777 | |
| Calories from Fat 391 | 50% |
| Total Fat 43.99g | 55% |
| Saturated Fat 22.14g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 116mg | 39% |
| Sodium 1195mg | 50% |
| Potassium 717mg | 20% |
| Total Carbs 48.2g | 13% |
| Dietary Fiber 3.0g | 10% |
| Sugars 3.81g | 3% |
| Protein 44.38g | 71% |
