Mushroom and Burrata Lasagnette - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Alison Roman
Listen, this dish is indulgent, and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)
Ingredients
- 3 tablespoons unsalted butter, divided
- 3 tablespoons olive oil, divided, plus more for brushing
- 1 1/2 pounds mixed mushrooms (such as chanterelle, crimini, and maitake), cut into bite-size pieces
- Kosher salt, freshly ground pepper
- 1 large shallot, finely chopped
- 1/3 cup dry white wine
- 1 cup ricotta
- 1/4 cup heavy cream
- 6 fresh pasta sheets (about 7x5") or 12 dried lasagna noodles
- 8 ounces burrata or fresh mozzarella, torn into large pieces
- 1 1/2 ounces Parmesan, finely grated
- 6 teaspoons marjoram leaves
- 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn
- 1 tablespoon white wine vinegar
Instructions
- Preheat oven to 425 °F. Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet over medium-high. Add half of mushrooms, season with salt and pepper, and cook, stirring occasionally, until browned and starting to crisp, 8 –10 minutes. Transfer to a medium bowl. Repeat with 1 tablespoon butter, 1 tablespoon oil, and remaining mushrooms. Return all mushrooms to skillet (reserve bowl) and add shallot, wine, and remaining 1 tablespoon butter. Cook, stirring occasionally, until skillet is dry, about 5 minutes. Return mushrooms to bowl.
- Combine ricotta and cream in a small bowl; season with salt and pepper.
- Working in batches, cook pasta in a large pot of boiling salted water, stirring occasionally, until just softened, about 30 seconds. (If using dried noodles, cook until al dente.) Transfer noodles to a large rimmed baking sheet as you go, brushing with oil and overlapping as needed.
- Spread a thin layer of ricotta mixture in a small baking dish and top with a pasta sheet (if using dried, use 2 noodles side by side). Spread a large spoonful of ricotta mixture over pasta, scatter some mushrooms over, then a few pieces of burrata. 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 and a grind or two of pepper.
- Cover lasagnette with foil and bake until warmed through, 10 –15 minutes. Remove foil and continue baking until golden brown, 15 –20 minutes. Let cool at least 5 minutes.
- Meanwhile, toss kale in a large bowl with vinegar and remaining 1 tablespoon oil to coat and massage leaves just to soften slightly; season with salt and pepper. Serve lasagnette with kale alongside.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Kale.
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