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)