White Lasagna with Mushrooms and Truffle

Prepare Mushroom Filling

1. 1Heat olive oil in a large pan over medium-high heat. Add sliced mixed mushrooms and sauté until golden brown and their liquid has evaporated, about 7-10 minutes.
2. 2Add chopped shallots and minced garlic to the pan. Cook for another 3-5 minutes until softened and fragrant.
3. 3Stir in fresh thyme, salt, and black pepper. Remove from heat and set aside.

Make Béchamel Sauce

1. 1In a medium saucepan, melt unsalted butter over medium heat.
2. 2Whisk in all-purpose flour and cook for 1-2 minutes, forming a roux. Do not let it brown.
3. 3Gradually whisk in the warm whole milk, a little at a time, ensuring no lumps form. Continue whisking until the sauce thickens to a smooth, pourable consistency, about 5-7 minutes.
4. 4Season with freshly grated nutmeg, salt, and white pepper. Keep warm.

Assemble Lasagna

1. 1Preheat your oven to 190°C (375°F).
2. 2Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish.
3. 3Arrange a single layer of lasagna noodles over the sauce. If using oven-ready, no pre-cooking is needed. If using fresh, ensure they are par-cooked according to package directions.
4. 4Evenly spread one-third of the mushroom filling over the noodles. Drizzle with 1/2 tablespoon of truffle oil.
5. 5Dot with one-third of the crumbled gorgonzola cheese.
6. 6Spoon one-third of the remaining béchamel sauce over the gorgonzola.
7. 7Repeat steps 3-6 two more times, creating three layers. For the final layer, place noodles, top with the remaining béchamel sauce, and sprinkle generously with grated parmesan cheese.

Bake and Serve

1. 1Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
2. 2Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
3. 3Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.