Burrata… is there anything more beautiful to a cheese lover than this shell of fresh mozzarella enrobing a center filled with sweet cream and cheese curds? I seriously can’t think of any and always try to find ways to integrate more of this dreamy stuff into my diet. Of course it’s sublime already on its own with a few slices of prosciutto or some ripe tomatoes and fresh basil, but its versatility extend to many more uses as proven in this amazing lasagna.
This is just the perfect transitional dish as we still deal with winter-like temperatures and need comforting food and yet have these beautiful spring produces starting to pop up at the markets. Nothing screams Spring as much as asparagus in my book and this recipe sure makes the most of the season’s elegant green stalks.
You’re essentially substituting asparagus purée for the usual bolognese for a lighter and more delicate taste…and to prove that lasagna isn’t only a winter dish!
Add burrata for creaminess and a bit of Parmesan for sharpness and you get an unusual and delicious sauce.
Now, I know not everyone owns a pasta maker but if you do, this is one of the easiest pasta you can make so don’t skip that step! 20 minutes and you’ll have handmade, fresh lasagna sheets ready to soak up that asparagus sauce you just lovingly prepared.
For the others, dried or no-boil lasagna noodles will do just fine, simply follow the cooking instructions on the package.
After layering the pasta sheets with the sauce, asparagus tips and some Parmesan, you’re ready for the grand finale which involves topping the lasagna with big chunks of burrata (yes please!), plenty of Parmesan, the rest of the asparagus tips, and optionally some slices of prosciutto for color and a nice little salty touch. Drizzle liberally with olive oil before putting in the oven for the final step…
25 minutes later…voila!
Crispy edge, gooey melted cheese, roasted asparagus, silky smooth sauce and tender pasta…is there anything more satisfying than homemade lasagna?
It also makes splendid leftovers so don’t invite too many people over… 😉
Warm weather can wait a bit longer if I can enjoy more of these unconventional comfort foods. This feels sooo right on this cold early April I didn’t miss my classic lasagna alla bolognese one bit!
- 2 cups all-purpose flour, plus more for dusting
- 2 eggs
- 2 egg yolks
- 14 ounces medium-sized asparagus
- Salt and freshly ground black pepper, to taste
- 8 ounces fresh burrata cheese
- 1/4 cup Parmigiano-Reggiano, grated
- Butter, for greasing the pan
- 3/4 cups Parmigiano-Reggiano cheese
- 1/4 cup extra-virgin olive oil
- 4 ounces fresh burrata cheese
- 4 ounces prosciutto di Parma, sliced thinly (optional)
- Put the flour in a medium-sized bowl and create a well in the center. Add the eggs and egg yolks and beat them with a fork, incorporating a little flour from the sides of the mound at a time, until a sticky mass is formed.
- Turn the dough out onto a lightly floured work surface and knead the dough until smooth and pliable. Wrap the dough in plastic wrap and let rest at room temperature for 1 hour.
- Trim the tips of the asparagus and set aside. Bring a pot of salted water to boil over high heat. Blanch the spears of asparagus for about 8-10 minutes, or until very tender. Remove from the water, shock in a bowl of ice water, and drain. Add the reserved asparagus tips to the boiling water and cook for about 4-5 minutes, or until cooked but still firm. Shock the tips and drain; reserve the cooking water for cooking the pasta.
- In the bowl of a food processor fitted with the blade attachment, purée the cooked asparagus spears (not the tips) until smooth. Add the burrata and the Parmigiano-Reggiano. Purée until smooth. Season with salt and pepper, to taste.
- When the dough is rested, roll out with a pasta machine to a thickness of 1/32-inch. Cut into sheets roughly 6-by-12 inches. Boil the pasta sheets in the same water the asparagus was cooked in for about 1 minute, or until al dente. Shock the pasta in ice water quickly and then remove and pat dry with a clean kitchen towel.
- Preheat the oven to 425 degrees.
- Spoon ¼ cup of the asparagus-burrata filling into the bottom of a lightly buttered 8-by-12-inch baking dish. Place a sheet of cooked pasta over the filling and then cover with another ¼ cup of the filling. Scatter a few of the cooked asparagus tips over the filling and then sprinkle with a bit of the Parmigiano and a drizzle of the olive oil. Place another cooked sheet of pasta on top and continue layering, ending with the last of the sauce. Tear the burrata into golf ball-size pieces and scatter over the top. Sprinkle with the remaining Parmigiano and the last of the olive oil.
- Place on the top rack of the oven and bake for 20-25 minutes, or until hot and bubbling with golden melted pools of burrata and crisp edges of pasta.
- Remove from the oven and let stand for 10 minutes before serving. Cut into squares and place individual pieces on warm dinner plates. If using the prosciutto, gently drape a few slices around the edges of the lasagna and serve.
I should never read your posts when hungry But this one really gets me. Love the nod to spring and the comfort for the still chilly temps. Now where can I get burrata in heroes Fairway????
🙂 I’m sure your new neighborhood has some marvelous grocery stores that you still need to discover… I’m lucky to be in the Italian part of Brooklyn, burrata is as ubiquitous as tomatoes around here! But yes, Fairways is a pretty sure bet for you…go for it! xx