Mushroom and three cheeses lasagna

Ingredients

40 g butter, divided (10 g + 10 g + 20 g)

2 tbs olive oil, divided (1 + 1)

400 g various mushrooms (porcini, shitake, button mushrooms), cut into bite-size pieces

¼ tsp sea salt

¼ tsp pepper, ground

100 g pancetta, thinly sliced

2 shallots (80 g), chopped

⅓ cup red wine

250 g ricotta cheese

¼ cup cream

6 fresh lasagna sheets

250 g mozzarella cheese, torn into small pieces

60 g Parmesan cheese, grated

6 tsp dried marjoram leaves

Preparation

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.

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.

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.

In a small bowl mix and combine ricotta, sour cream, salt and pepper until smooth.  

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

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.

Before serving, allow to cool for 5 minutes.