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Mushroom & Truffle Lasagna
Packed with rich, savory flavors, this mushroom truffle lasagna is pure comfort in every bite.
Ingredients
9 0z of lasagna sheets
1 2/4 lbs fresh mixed mushrooms
2 1/3 cups shredded mozzarella cheese
1/4 cups grated parmesan cheese
2 cloves peeled garlic
Chopped fresh parsley
Extra Virgin Olive Oil
2 cups whole milk
3 1/2 tablespoons unsalted butter
1/4 cups all-purpose flour
Freshly grated nutmeg
Fresh black truffle
Sabatino Black Truffle Infused Oil
Salt & pepper
1 2/4 lbs fresh mixed mushrooms
2 1/3 cups shredded mozzarella cheese
1/4 cups grated parmesan cheese
2 cloves peeled garlic
Chopped fresh parsley
Extra Virgin Olive Oil
2 cups whole milk
3 1/2 tablespoons unsalted butter
1/4 cups all-purpose flour
Freshly grated nutmeg
Fresh black truffle
Sabatino Black Truffle Infused Oil
Salt & pepper
Method
- Cook the Mushrooms: Heat olive oil in a skillet over medium heat. Add garlic, parsley, and a pinch of salt. Once fragrant, add mushrooms and cook 15–20 minutes until browned. Discard garlic; set aside a few mushrooms for garnish.
- Make the Béchamel: Warm milk with salt and nutmeg. In another pan, melt butter, add flour, and whisk into a smooth roux. Slowly add warm milk, whisking constantly, until thickened (about 5–6 minutes).
- Assemble the Lasagna: Preheat oven to 350°F (180°C). Layer béchamel, lasagna noodles, mushrooms, and mozzarella in a 9×5½ inch dish. Repeat layers, finishing with pasta, béchamel, Parmesan, and reserved mushrooms on top.
- Bake & Finish: Bake 30–35 minutes until golden and bubbly. Let rest briefly, then drizzle with Sabatino Black Truffle Oil and top with fresh shaved truffle before serving.
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