Mushroom & burrata lasagna
Preheat oven to 425 degrees.
Cut 1.5 lbs mixed mushrooms (I used shiitake, oyster & crimini) into bite sized pieces. Melt 1 T butter with 1 T olive oil in skillet. Add half the mushrooms to the pan, season with salt & pepper, & sauté until browned. Spoon into bowl. Repeat with remaining mushrooms.
Add mushrooms in bowl to mushrooms in skillet and reserve bowl. Add 1 large, finely chopped shallot, 1 T butter & 1/3 c dry white wine. Cook until pan is dry then transfer mixture to reserved bowl.
Cook 12 lasagna noodles in batches in boiling salted water until al dente. Transfer cooked noodles to cutting board and cut to fit in small baking dish. (I used an 8 x 8 Pyrex, so I cut off 1/4 of each noodle).
Mix 15 oz ricotta with .5 c heavy whipping cream & son with salt & pepper. Cut 16 oz burrata or fresh mozzarella into bite sized pieces. Grate 1 c Parmesan.
Spoon a thin layer of ricotta mix in bottom of a small baking dish. Cover with lasagna noodles. Spread ricotta mix over noodles. Sprinkle with mushrooms, then burrata, then Parmesan. Repeat, starting with noodles & ending with Parmesan, 5 more times.
Cover with foil & bake until heated through, 10-15 minutes. Remove foil & bake until golden brown, 15-20 minutes. Let rest at least 5 minutes before serving.