Truffle Mushroom Lasagna

Serves 6-8 people

Prep: 15 mins

Cooking: 40 mins

Total: 55 mins

Ingredients

Mushroom Ragù:

1kg white mushrooms, finely chopped

1 small onion, finely diced

2 cloves garlic, minced

2 tbsp olive oil

40g butter

2 tbsp truffle paste

1 tbsp thyme leaves

Salt & black pepper

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Béchamel Sauce:

60g butter

60g flour

1l warm milk

50g grated Pecorino Romano

Salt, white pepper, pinch nutmeg

‍

Assembly:

250g fresh lasagne sheets

250g Giorgio's Ricotta

250g Giorgio's Mozzarella, grated

1–2 tsp truffle paste or a drizzle of truffle oil

Extra Pecorino for topping

Instructions

Step 1

Heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook for 5–7 minutes until softened and translucent. Stir in the garlic and thyme and cook for a further minute until fragrant.

Step 2

Add the mushrooms and increase the heat to high. Cook, stirring occasionally, until all the moisture has evaporated and the mushrooms are deeply caramelised and concentrated in flavour, about 15 minutes. Add the truffle paste and season generously with salt and black pepper, then set aside.

Step 3

To make the béchamel, melt the butter in a saucepan over medium heat. Add the flour and cook for 2–3 minutes, stirring constantly, to form a roux. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer and cook until slightly thickened. Stir through the Pecorino, nutmeg, salt and white pepper. The sauce should be silky and pourable.

Step 4

Preheat the oven to 180°C fan-forced (200°C conventional).

Step 5

Spread a thin layer of béchamel over the base of a baking dish. Cover with a layer of lasagne sheets, followed by a layer of mushroom ragù, a spoonful of Ricotta, béchamel, plus a sprinkle of grated mozzarella. Repeat the layers until all the ingredients have been used, finishing with a generous layer of béchamel, mozzarella and a sprinkle of Pecorino on top.

Step 6

Bake for 35–40 minutes, or until golden brown and bubbling around the edges. Remove from the oven and allow to rest for 15–20 minutes before serving.

Step 7

Enjoy!

Step 8

Step 9

Notes

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