This adventure started with a Mushroom and Burrata Lasagnette recipe by Alison Roman published in the October 2015 issue of Bon Appetit. Ms. Roman admits her recipe is “indulgent” and, I am sure, delicious, but what I was going for is something much lower in fat and healthier. I not only want to “live a little,” but live a little longer.
Gone is the butter and olive oil. Gone is the heavy cream. In place of the heavy cream, I used a cauliflower cream (basically pureed cauliflower). If you don’t want to go to the trouble of making the cauliflower cream, substitute back in 1/4 cup of heavy cream. In place of the burrata, I used mozzarella. I am sure the extra creaminess of the burrata adds to the decadence, but would get lost in the lasagnette. For added nutrition, I added spinach to the recipe.
The other major change is the serving size. As published, the recipe indulgently serves 2 people. I used a little larger casserole dish and it yielded 6 large servings.
You can use dried lasagna noodles. Simply cook them until al dente according to package instructions before assembling the lasagna. I have sworn off store-bought pasta in favor of homemade. It’s really not that difficult to make and the taste and texture is far superior its store-bought relative. I used Bob’s Red Mill 100% stone ground whole wheat organic flour for the pasta. Bob’s Red Mill flour is ground finely enough to give you light, delicate pasta even using 100% whole wheat.
2 pounds mixed mushrooms, cut into bite-size pieces
Salt and freshly ground pepper
1 large shallot, finely chopped
1/2 cup dry white wine
1/2 Tbsp fresh rosemary, finely chopped
1 cup fat-free ricotta
1/4 cup cauliflower cream
1/4 fresh nutmeg, grated
2 tsp. fresh thyme
14 oz frozen cut leaf spinach, thawed and squeezed dry
12 fresh lasagna noodles (about 10 x 4 inches)
8 ounces fresh mozzarella, torn into pieces
1 1/2 ounces Parmesan, finely grated
1) Preheat oven to 425°.
2) Add mushrooms to a large skillet over medium-high heat. Season with salt and pepper and cook, stirring occasionally, until liquid has been absorbed, about 10-15 minutes.
3) Add shallot, wine and rosemary and again cook, stirring occasionally, until liquid has been absorbed, about 5-10 minutes.
4) Combine ricotta, cauliflower cream, nutmeg and thyme in a small bowl; season with salt and pepper.
5) Working in batches, cook fresh lasagna noodles in a large pot of boiling salted water, stirring occasionally, until just softened, about 30 seconds.
6) Spread a thin layer of ricotta mixture in a 10 x 8 x 3 casserole dish and top with a 2 lasagna noodles side by side. Spread a large spoonful of ricotta mixture over pasta, layer with 1/6 of the mushrooms, spinach and mozzarella. Top evenly with 1/6 of the Parmesan. Repeat layering process 5 more times finishing with the last of the Parmesan and grinding on fresh pepper, to taste.
7) Cover casserole with foil and bake until warmed through, about 15-20 minutes. Remove foil and continue baking until golden brown, 20-25 minutes.
8) Let cool at least 5 minutes and serve.