Mushroom and Three-Cheese Lasagne

This dish is a celebration of mushrooms and cheese, layered between fresh pasta sheets.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 40  g butter, divided (10+10+20)
• 2  tablespoons olive oil, divided (1 + 1)
• 400  g  various mushrooms, cut into bite-size pieces (porcini, shitake, button mushrooms)
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon pepper, ground
• 100  g pancetta, thinly sliced
• 2  shallots, chopped (80 g)
• 1⁄3 cup red wine
• 250  g ricotta cheese
• 1⁄4 cup  cream
• 6  fresh  lasagna sheets
• 250  g mozzarella cheese, torn into small pieces
• 60  g parmesan cheese, grated
• 6  teaspoons dried marjoram

Directions

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.