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Creamy Mushroom and Truffle Lasagne - Image 1

Creamy Mushroom and Truffle Lasagne

European cuisineItalian cuisineVegetarian cuisine
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Creamy Mushroom and Truffle Lasagne

Lasagne al Forno

Prep: 40 min • Cook: 35 min. An elegant vegetarian take featuring earthy mushrooms sautéed with garlic and herbs, layered with a rich truffle-infused béchamel, and topped with mozzarella and Parmesan. This dish offers a sophisticated twist on traditional lasagna, perfect for a special occasion.

Preparation time
40 min
Cooking time
35 min
Total time
1 hr 15 min
Servings
6
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 9oz lasagne pasta sheets(Use fresh or dried, prepare according to package instructions if dried.)
  • 18oz mixed mushrooms(Such as cremini, shiitake, and oyster; sliced.)
  • 2 tbsp truffle oil(Good quality white or black truffle oil.)
  • 25 3/8 fl oz béchamel sauce(Homemade or good quality store-bought. Infused with truffle oil.)
  • 7oz mozzarella cheese(Shredded.)
  • 4oz parmesan cheese(Freshly grated.)
  • 2 pcs garlic(Minced.)
  • 1oz butter
  • 1 tbsp olive oil
  • 2 tbsp fresh parsley(Chopped, for garnish.)
  • salt(To taste.)
  • black pepper(Freshly ground, to taste.)

Instructions

Prepare Mushrooms

  1. Heat olive oil and butter in a large skillet over medium-high heat.
  2. Add minced garlic and sauté for about 30 seconds until fragrant.
  3. Add the sliced mixed mushrooms to the skillet. Cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
  4. Season the mushrooms with salt and freshly ground black pepper to taste. Stir in 1 tbsp of truffle oil.
  5. Remove from heat and set aside.

Assemble Lasagne

  1. Preheat your oven to 190°C (375°F). Lightly grease a baking dish (approximately 20x30 cm).
  2. Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
  3. Arrange a layer of lasagne pasta sheets over the béchamel. If using dried, ensure they are properly cooked or have soaked as per package instructions.
  4. Spread half of the sautéed mushroom mixture evenly over the pasta sheets.
  5. Pour some béchamel sauce over the mushrooms, enough to lightly cover them.
  6. Sprinkle a generous amount of grated Parmesan cheese and some mozzarella cheese.
  7. Repeat the layers: pasta sheets, remaining mushroom mixture, béchamel sauce, Parmesan, and mozzarella.
  8. Finish with a final layer of pasta sheets, cover completely with the remaining béchamel sauce, and top generously with mozzarella and Parmesan cheeses.
  9. Drizzle the remaining 1 tbsp of truffle oil over the top layer of cheese.

Bake Lasagne

  1. Cover the baking dish loosely with aluminum foil.
  2. Bake in the preheated oven for 20 minutes.
  3. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and bubbly.
  4. Let the lasagne rest for 5-10 minutes before slicing and serving.

Nutrition

Servings
6
Serving size (imperial)
10.5 oz
NutrientPer servingPer 100 gTotal (6 servings)
Calories550 kcal180 kcal3,300 kcal
Protein25 g8.3 g150 g
Fat30 g10 g180 g
Carbs45 g15 g270 g

Tips

  • Ensure your béchamel is well-seasoned and infused with truffle oil for maximum flavor impact.
  • Don't overcook the pasta sheets before assembling if they're fresh, as they will cook more in the oven.
  • Garnish with fresh parsley and a final drizzle of truffle oil just before serving for an extra touch of elegance.

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