Name: Mushroom and Burrata Lasagnette
Yield: 2 Servings
Ingredients: 3 tablespoons unsalted butter, divided; 3 tablespoons olive oil, divided, plus more for brushing; 1½ pounds mixed mushrooms (such as chanterelle, crimini, and maitake), cut into bite-size pieces; Kosher salt, freshly ground pepper; 1 large shallot, finely chopped; ⅓ cup dry white wine; 1 cup ricotta; ¼ cup heavy cream; 6 fresh pasta sheets (about 7x5 inches) or 12 dried lasagna noodles; 8 ounces burrata or fresh mozzarella, torn into large pieces; 1½ ounces Parmesan, finely grated; 6 teaspoons marjoram leaves; ½ bunch Tuscan kale, ribs and stems removed, leaves torn; 1 tablespoon white wine vinegar

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Gentl & Hyers

Listen, this dish is indulgent and makes a bit more than two responsible adults should finish in one sitting. But for crying out loud, live a little. (And anyway, the kale keeps it virtuous.)

Recipe notes