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White Lasagna with Mushrooms and Truffle

Italian cuisine
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White Lasagna with Mushrooms and Truffle

  1. Pasta Bakes & Gratins

Prep: 40 min • Cook: 50 min. An elegant twist on classic Italian lasagna, this dish features tender pasta layers, a rich and creamy béchamel sauce, a medley of sautéed mixed mushrooms, and the distinct aroma of truffle oil, all bound together with tangy gorgonzola cheese for a luxurious and sophisticated flavor profile.

Preparation time
40 min
Cooking time
50 min
Total time
1 hr 30 min
Servings
8
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

Lasagna Assembly

  • 12 pcs lasagna noodles(oven-ready or par-cooked fresh)
  • 7oz gorgonzola cheese(crumbled)
  • 1/2 cup parmesan cheese(grated, for topping)
  • 2 tbsp truffle oil(white or black truffle oil)

Mushroom Filling

  • 18oz mixed mushrooms(portobello, cremini, shiitake, sliced)
  • 2 pcs shallots(finely chopped)
  • 2 pcs garlic(cloves, minced)
  • 2 tbsp olive oil
  • 1 tsp fresh thyme(chopped)
  • 1/2 tsp salt
  • 1/4 tsp black pepper(freshly ground)

Béchamel Sauce

  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 4 cup whole milk(warmed)
  • 1/4 tsp nutmeg(freshly grated)
  • 1/2 tsp salt
  • 1/4 tsp white pepper

Instructions

Prepare Mushroom Filling

  1. Heat 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. Add chopped shallots and minced garlic to the pan. Cook for another 3-5 minutes until softened and fragrant.
  3. Stir in fresh thyme, salt, and black pepper. Remove from heat and set aside.

Make Béchamel Sauce

  1. In a medium saucepan, melt unsalted butter over medium heat.
  2. Whisk in all-purpose flour and cook for 1-2 minutes, forming a roux. Do not let it brown.
  3. Gradually 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. Season with freshly grated nutmeg, salt, and white pepper. Keep warm.

Assemble Lasagna

  1. Preheat your oven to 190°C (375°F).
  2. Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish.
  3. Arrange 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. Evenly spread one-third of the mushroom filling over the noodles. Drizzle with 1/2 tablespoon of truffle oil.
  5. Dot with one-third of the crumbled gorgonzola cheese.
  6. Spoon one-third of the remaining béchamel sauce over the gorgonzola.
  7. Repeat 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. Cover the baking dish loosely with aluminum foil and bake for 30 minutes.
  2. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and bubbly.
  3. Let the lasagna rest for 10-15 minutes before slicing and serving. This allows the layers to set and prevents it from falling apart.

Nutrition

Servings
8
Serving size (imperial)
8.8 oz
NutrientPer servingPer 100 gTotal (8 servings)
Calories650.5 kcal260.2 kcal5,204 kcal
Protein35.2 g14.1 g281.6 g
Fat40.8 g16.3 g326.4 g
Carbs35.1 g14 g280.8 g

Tips

  • Ensure béchamel is smooth; warm milk helps prevent lumps.
  • Cooking mushrooms until deeply golden and all liquid is gone concentrates their flavor for the filli
  • Allowing the lasagna to rest is crucial for clean slices and structural integrity; don't skip this s

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