Lasagna bianca with mushrooms and burrata
User Reviews
5
6 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
1 hr 20 mins
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Total Time
2 hrs
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Servings
4
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Calories
1017 kcal
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Course
Main Course
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Cuisine
Italian
Lasagna bianca with mushrooms and burrata
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A divine vegetarian lasagna baked pasta dish from Puglia.
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Ingredients
- 500 g lasagne pasta sheets (17oz)
- 400 g burrata cheese 14oz, fresh
- 700 ml béchamel sauce 3.5 cups) homemade is best. See how in my lasagne al forno recipe
- 500 g cardoncelli mushroom 17oz) I used a mix of white button mushrooms, frozen porcini and piopinni mushrooms, king oyster and/or porcini mushrooms
- 100 g Parmigiano Cheese 3.5 oz) grated (vegetarians should use a hard cheese without animal rennet, or Pecorino cheese
- 1-2 garlic cloves
- ½ glass white wine
- 1 handful parsley fresh
- butter
- salt to taste
- black pepper to taste
- 2 tablespoon extra virgin olive oil
Instructions
- If the mushrooms are fresh, start by cleaning them. Cut off the lower part of the stem, immerse them in water and washing them thoroughly without breaking them until clean of any soil.
- Pat the mushrooms dry with a cloth and cut them into pieces (see photo on page 1).
- If you are using dried porcini, you need to soak them in a bowl with warm water for at least half an hour and then drain them.
- Put two tablespoons of extra virgin olive oil into a non-stick frying pan and heat
- When the oil is hot add one or two peeled garlic cloves (as desired)
- Add the mushrooms and let them brown a little.
- Lower the flame and add the white wine, a handful of chopped parsley, salt and pepper.
- Let the mushrooms cook for about 40 minutes until they are soft.
- If the sauce gets too dry, add more wine or some vegetable broth.
- In the meantime make the béchamel.
- Add a little bit of béchamel to the mushroom sauce.
- Turn off the flame and let the mushrooms marinate.
- Remove the garlic from the frying pan.
- Cut the outer part of burrata into small pieces in a bowl so that you can keep the stracciatella (the soft part inside of the cheese) in the bowl and put it aside.
- Grease an oven dish with butter.
- Fill the bottom with lasagne sheets (precooked to not quite al dente if dried)
- Add some béchamel and mushrooms, cover with burrata pieces and grated cheese
- Continue to layer until all the lasagne have been used and the dish is almost full
- Finish by covering the last layer with the last of the béchamel, the stracciatella (the creamy mixture from inside the burrata), the remaining grated cheese and some small bits of butter
- Bake at 180 ° for about 30 minutes.
- When ready allow the dish to stand for 5 minutes before serving.
Notes
- You can add some chopped cooked ham or sausage meat (200 gr) which has been browned in a pan with a tablespoon of oil to the béchamel if you prefer to have a non-vegetarian dish.
- béchamel
- For strict vegetarians you will need to use a vegetarian cheese instead of parmigiano or pecorino.
- If you want to make your own béchamel, see how in my lasagne al forno recipe
- béchamel
- This recipe can also be made with homemade lasagna sheets.
Nutrition Information
Show Details
Calories
1017kcal
(51%)
Carbohydrates
107g
(36%)
Protein
52g
(104%)
Fat
47g
(72%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
8g
(40%)
Cholesterol
110mg
(37%)
Sodium
486mg
(20%)
Potassium
990mg
(21%)
Fiber
5g
(20%)
Sugar
15g
(30%)
Vitamin A
1272IU
(25%)
Vitamin C
4mg
(4%)
Calcium
1083mg
(108%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1017 kcal
% Daily Value*
| Calories | 1017kcal | 51% |
| Carbohydrates | 107g | 36% |
| Protein | 52g | 104% |
| Fat | 47g | 72% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Cholesterol | 110mg | 37% |
| Sodium | 486mg | 20% |
| Potassium | 990mg | 21% |
| Fiber | 5g | 20% |
| Sugar | 15g | 30% |
| Vitamin A | 1272IU | 25% |
| Vitamin C | 4mg | 4% |
| Calcium | 1083mg | 108% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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