Mushroom and Burrata Lasagnette

Ingredients

• 3 tablespoons unsalted butter, divided
• 3 tablespoons olive oil, divided, plus more for brushing
• 1 1/2 pounds mixed mushrooms (such as chanterelle, crimini, and maitake), cut into bite-size pieces
• Kosher salt, freshly ground pepper
• 1 large shallot, finely chopped
• 1/3 cup dry white wine
• 1 cup ricotta
• 1/4 cup heavy cream
• 6 fresh pasta sheets (about 7x5") or 12 dried lasagna noodles
• 8 ounces burrata or fresh mozzarella, torn into large pieces
• 1 1/2 ounces Parmesan, finely grated
• 6 teaspoons marjoram leaves
• 1/2 bunch Tuscan kale, ribs and stems removed, leaves torn
• 1 tablespoon white wine vinegar

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