I had some really good photos of this lasagna but my phone fell in some water last night and is now dead.  Thank goodness for phone insurance but that still means having to wait a few days for my new phone- boo. So you get this one picture I saved on Matt’s phone.  I bet some of you are getting bored with all my meatless meals.  I promise one day soon I will post a recipe with meat involved.  

As far as meatless meals go this lasagna was really good, really filling, and had great flavor.  The recipe called for burrata cheese which I love but I could not find.  I went to 3 different grocery stores with no luck. I subbed fresh mozzarella and it worked just fine. It saves really well too, as we enjoyed leftovers the next night.

Enjoy!

|| WI L D  M U S H R O O M  L A S A G N A ||

adapted via Bon Appetit

– 3 tablespoons butter divided

– 3 tablespoons olive oil divided

– 1.5 pounds mixed mushrooms ( I used cremini, baby bellas, and chantarelle)

– 3-4 large leaves of kale destemmed and finely chopped

– 1 large shallot diced

– 1/3 cup dry white wine

– 2 cups ricotta

– 1/2 cup heavy cream

– 1- 1.5 cups marinara sauce 

– 6-10 lasagna noodles (depends on size of your dish)

– 8 oz burrata or fresh mozzarella

– 1.5 cups Parmesan finely grated

– 2 teaspoons marjoram (optional)

Preheat Oven to 350 degrees.  Heat 1 tablespoon oil and 1 tablespoon butter in large skillet over medium heat.  Add half of the mushrooms and season with salt and pepper.  Cook stirring occasionally until browned and starting to crisp.  Transfer to a bowl. 

Repeat with 1 tablespoon oil and 1 tablespoon butter and remaining mushrooms. 

Return all mushrooms to skillet and add in shallot, wine, kale, and remaining tablespoon of butter.

Cook stirring occasionally until skillet is dry about 5 minutes.

Combine ricotta cheese and heavy cream in a small bowl.  Season with salt and pepper.

Cook pasta according to box

Spread a thin layer of ricotta mixture on the bottom of a baking dish and top with cooked noodles.  Spread a large spoonful of ricotta over the pasta, a large spoonful of marinara over the ricotta and scatter about 1/3 the mushrooms over top and then a few pieces of mozzarella.  Top with Parmesan cheese and 1 tsp marjoram leaves.  Repeat this as many times as you have mix.  I was able to do 3 layers.  Finish with ricotta/marinara and both cheeses.

Bake at 350 about 40-45 minutes until cheese is browned and bubbly.