This open lasagne with chanterelles, pancetta and burrata is a real treat for the palate.
It is very easy to make and works both as an elegant starter and as a lighter main course.
The lasagne is assembled straight on the plate, with crisp pancetta, butter-fried chanterelles, rocket and creamy burrata layered between the sheets of pasta.
The butter-fried chanterelles bring real depth, while the burrata adds a luxurious creaminess that balances the dish perfectly.
Top the lasagne with a little of the butter the chanterelles were fried in, and finish with a twist of freshly ground pepper – it is quite simply the finishing touch.
Open lasagne – The concept
Open lasagne is a brilliant concept when you want a beautiful, flavourful dish without too much effort.
Instead of the classic oven-baked lasagne, where the layers are built up and baked together, here the lasagne is assembled straight on the plate.
It calls for minimal preparation: you simply cook the pasta sheets and prepare the filling – and the dish is ready to be plated.
An open lasagne gives you a light, elegant dish that looks striking and tastes wonderful, while saving you time in the kitchen.
Perfect for busy weeknights, or for when you want to impress your guests without spending hours at the stove.
Open lasagne with chanterelles, pancetta and burrata
Ingredients
- 250 g pancetta
- 100 g butter
- 350 g chanterelles
- 1 pack fresh lasagne sheets
- 3 burrata
- 70 g rocket
- Salt and freshly ground pepper
- Oil
Method
- Clean the chanterelles thoroughly. If they are very large, cut or tear them into smaller pieces.
- Cut the lasagne sheets into pieces about 9 cm wide – allow 3 pieces per person.You can also use dried sheets, but note that they need to cook for longer than fresh ones.
- Dice the pancetta and fry it in a frying pan until crisp, with a little oil if needed.Set it aside and wipe the pan clean.
- Melt the butter in the same pan and fry the chanterelles over a medium heat until golden and fragrant. Season with a little salt and freshly ground pepper, then return the pancetta to the pan. Keep warm over a low heat.
- Meanwhile, cook the lasagne sheets until al dente – about 3-4 minutes – then drain them well. Toss them with a little oil so they do not stick together.
- Assemble the open lasagnes by layering a little filling between each sheet – see the video above the recipe if you like.Start with a little of the mushrooms, pancetta and rocket on the plate, then lay a lasagne sheet so that only half of it rests on the filling, with the other half hanging over the side (so it can be folded back over later), and put a little burrata on it along with a little of the other filling. Fold the overhanging half of the sheet back over the top and add a little more filling. You do not need every element between every layer – and use only a little, so the lasagne does not get too tall.Continue until you have used 3 lasagne sheets for each serving.Spoon a little of the butter from the pan over the top and season with freshly ground pepper before serving.
Nutrition
Premium
P
Hej
Kan man lave retten på forhånd og lune i ovn ?
Mvh Ulla
Nb tak for de gode opskrifter
Hej Ulla
Det tror jeg desværre ikke vil fungere – men har ikke prøvet 🙂
Tak fordi du følger med 🙂
Warm wishes, Dianna
Jeg vil prøve at lave denne ret til nytårsaften, den lyder vildt lækker.
Kan man erstatte pancetta med noget andet, hvis man ikke spiser kød?
Hej Mia
Du kan sagtens undlade pancettaen – uden problemer 🙂
Prøv at rive lidt parmesan imellem lagene for ekstra smag 🙂
Warm wishes, Dianna
Tusind tak for svar og godt nytår
Den smager fantastisk. Har lavet den 2 gange nu, også med svampemix, vildt god.
Hvor gør det mig glad at høre – tusind tak 🙂
Warm wishes, Dianna