Preparation:
Béchamel:
- Gently melt the butter in a thick-bottomed saucepan.
- Add the flour and stir with a wooden spoon without letting it brown.
- Pour the milk gradually, while stirring, until the sauce thickens, and add the fresh cream at the end of cooking (according to the wished smoothness).
- Season with salt and freshly ground pepper. Set aside.
For the lasagna :
- Chop the mushrooms into small pieces and sauté them in a hot frying pan with a little olive oil.
- Add the Tartufata Sauce, mix, and adjust the seasoning. Set aside.
- To assemble the lasagna, coat a rectangular baking dish with truffle butter.
- Pour a layer of lasagna sheet into the bottom of the dish, add a good layer of mushrooms, then add a good layer of béchamel sauce and a lasagna sheet, and so on. Finish with the sauce.
- Finally, add the parmesan cheese from the top and bake at 180°C for 15-20 minutes.
Variation: You can also replace the Tartufata Sauce with Porcini mushroom cream with black truffle.
Food and wine pairing: Aloxe-Corton (Burgundy), Bandol, Barolo, Gigondas, Graves, Pomerol, Saint Emilion, Médoc, Haut-Médoc, Saint Julien, and wines from the Syrah grape variety, as well as remarkable white Burgundies (Meursault, Bâtard-Montrachet, Santenay…) and some white wines from the Rhône Valley (Châteauneuf du Pape, Hermitage…).
For 4 people:
- 250g of fresh lasagne leaves (preferably), alternatively pre-cooked dry lasagne leaves.
- 180g of Tartufata Sauce
- 1 kg of button mushrooms
- olive oil
- pepper, salt
- truffle butter
- parmesan, mozzarella
For the béchamel sauce:
- ½ litre of milk
- 75 gr butter
- 1 tablespoon of flour
- salt, pepper
- 250g of fresh cream (to add at the end of cooking)