Creamy Mushroom and Truffle Lasagne
Creamy Mushroom and Truffle Lasagne
Classic DishLasagne 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
Instructions
Prepare Mushrooms
- 1Heat olive oil and butter in a large skillet over medium-high heat.
- 2Add minced garlic and sauté for about 30 seconds until fragrant.
- 3Add the sliced mixed mushrooms to the skillet. Cook, stirring occasionally, until they release their liquid and start to brown, about 8-10 minutes.
- 4Season the mushrooms with salt and freshly ground black pepper to taste. Stir in 1 tbsp of truffle oil.
- 5Remove from heat and set aside.
Assemble Lasagne
- 1Preheat your oven to 190°C (375°F). Lightly grease a baking dish (approximately 20x30 cm).
- 2Spread a thin layer of béchamel sauce on the bottom of the prepared baking dish.
- 3Arrange a layer of lasagne pasta sheets over the béchamel. If using dried, ensure they are properly cooked or have soaked as per package instructions.
- 4Spread half of the sautéed mushroom mixture evenly over the pasta sheets.
- 5Pour some béchamel sauce over the mushrooms, enough to lightly cover them.
- 6Sprinkle a generous amount of grated Parmesan cheese and some mozzarella cheese.
- 7Repeat the layers: pasta sheets, remaining mushroom mixture, béchamel sauce, Parmesan, and mozzarella.
- 8Finish with a final layer of pasta sheets, cover completely with the remaining béchamel sauce, and top generously with mozzarella and Parmesan cheeses.
- 9Drizzle the remaining 1 tbsp of truffle oil over the top layer of cheese.
Bake Lasagne
- 1Cover the baking dish loosely with aluminum foil.
- 2Bake in the preheated oven for 20 minutes.
- 3Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and bubbly.
- 4Let the lasagne rest for 5-10 minutes before slicing and serving.
Nutrition Information
- Calories
- 550 kcal
- Protein
- 25 g
- Fat
- 30 g
- Carbs
- 45 g
| Nutrient | Per serving |
|---|---|
| Calories | 550 kcal |
| Protein | 25 g |
| Fat | 30 g |
| Carbs | 45 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.
