Prosciutto, Sun-dried Tomato + Burrata Lasagna
Prosciutto, Sun-dried Tomato + Burrata Lasagna
Yup, I’m going there.
I’m going straight to the heart of indulgent city with this prosciutto, sun-dried tomato and burrata lasagna. After all, if there’s ever a time to indulge, now is it, right?!
The Mr. and I unintentionally started a tradition way back when of making lasagna for Christmas Eve. It was a year in which we couldn’t make it home to be with family for the holidays, but we still wanted to do things to make the time special for us. Somehow that led to us making a ridiculously delicious lasagna that was just dripping in decadent amounts of white sauce, cheese, chicken and artichokes. Miraculously our hearts didn’t stop after eating said decadent lasagna, and we lived to keep the tradition going any of the years in which we don’t end up traveling for the holidays.
Now, we’re an equal opportunist household, so just because lasagna is our thing doesn’t mean it’s the exact same type of lasagna every December. We like to switch it up and keep it interesting, sometimes doing ones loaded with vegetables and red sauce, sometimes different types of meat, and sometimes a variety of cheeses. But it recently dawned on me that, somehow, we had never made a lasagna with one of our favorite cheeses (burrata) and favorite cured meats (prosciutto). The horror, right?! So what else could I do but set out to immediately right this terrible wrong. I mean, we all know Dave isn’t going to complain about eating extra lasagna this month. Then again, who really would? It’s the ultimate cozy, comfort food, which is exactly why I selected it as my “Eat” feature for “Cozy Week” here on the site. It’s everything you’d want out of a cozy meal, it’s relatively simple to assemble, and it makes a great meal, whether you're looking to feed a crowd, make a meal with leftovers, entertain guests or have a special holiday dinner.
INGREDIENTS
TO MAKE THE LASAGNA
1 box of lasagna noodles, cooked al dente
8 ounces burrata cheese
16 ounces mozzarella cheese, grated (reserve a 1/3 cup for the sauce recipe, below)
8 ounces prosciutto, roughly chopped
2 14-ounce cans of artichoke hearts (I prefer unmarinated), chopped
9 ounces sun-dried tomatoes
TO MAKE THE SAUCE
5 tablespoons butter
4 cloves of garlic, minced
4 sprigs fresh thyme, leaves removed
1/4 cup of flour
2 cup milk
1/4 cup sherry
1/2 teaspoon salt
1/3 cup grated parmesan cheese
1/3 cup grated mozzarella cheese
DIRECTIONS
Preheat oven to 350 degrees. Grease a 9x13” baking dish and set aside.
In a medium pot, set on a burner turned to medium-low heat, melt the butter. Once it has melted, add the garlic and thyme and stir for 30 seconds, or just until the garlic begins to brown. Begin whisking in the flour, a little at a time, until it is all incorporated. Then, slowly add in the milk and then the sherry, whisking vigorously and continuously, to prevent any lumps from forming in the mixture. Once everything is all combined and smooth, add in the salt and cheeses, and stir until the cheese has melted. Remove from the heat.
To assemble the lasagna, first layer 4 sheets of pasta on the bottom of the baking dish. Top with 1/2 a cup of sauce and a quarter of the prosciutto, a third of the artichoke hearts, a quarter of the sun-dried tomatoes and a quarter of the mozzarella cheese. Repeat until you’ve used up all your ingredients (you should be able to create 3 layers of filling and 5 layers of noodles, with maybe 2 or 3 leftover noodles). Add all remaining sauce on top, along with the remaining mozzarella cheese. Bake for 20 minutes, then remove from the oven and add the burrata on top, then sprinkle with remaining sun-dried tomatoes and prosciutto. Continue baking for another 10-15 minutes, or until the cheese has melted and is golden brown. For an extra golden deliciousness, broil for 4-6 minutes (just watch closely so as not to burn the top). Remove from the oven and allow to rest for just a few minutes before serving.
Leftovers can be stored in the refrigerator, or even frozen, in an airtight container.