Foraged Mushroom Lasagnette | Barilla for Professionals USA

Ingredients

• 5 lbs sweet potatoes, peeled, cut in 1-in dice
• 1 cup heavy cream
• 3 oz unsalted butter, cut in ½-in dice
• 4 large eggs, beaten
• 2 tsp ground ginger
• 2 tsp ground cinnamon
• 2 tbsp kosher salt
• 3 tbsp olive oil
• 3 tbsp minced garlic
• 1/4 tbsp xanthan gum powder
• 1 tbsp kosher salt
• Crushed peppercorns, as needed
• ½ lb unsalted butter, diced
• ½ cup pumpkin seeds, roasted & salted
• ¼ cup chopped fresh Italian parsley
• 1 lemon, yellow skin zested
• 1 tsp ground Aleppo pepper
• 16 Barilla® Wavy Lasagne Sheets
• Nonstick spray, as needed
• 6 cups garlic cream, room temperature
• 2 1/2 qts sweet potato mousse
• 6 tbsp grated Grana Padano
• Unsalted butter, as needed
• 5 shitake mushrooms, stems removed
• 5 oyster mushrooms, stems removed
• ½ tsp kosher salt
• ½ burrata cheese ball, room temperature
• 3 tsp Brown Butter, warm
• 1 1/2 tbsp Pumpkin Seed Gremolata