Easy Wild Mushroom & Truffle Lasagna Recipe | D’Artagnan

Step 1

Recipes Mushrooms

Step 2

Preheat oven to 350 degrees F. Use ½ tablespoon of black truffle butter to grease an 8” square casserole or brownie pan, set aside.In a large skillet over medium-high heat, melt 1½ tablespoons of black truffle butter. Add shallots and sauté until translucent, about 3 minutes. Add garlic, sauté about 2 minutes more. Add mushrooms, turning to coat; season with salt and pepper. Sauté until mushrooms have expelled their water and are deeply golden, about 10 minutes. Stir in thyme and sage; add wine, scraping up any browned bits from the bottom of the pan. Continue to cook until the wine has evaporated. Remove from heat and set aside.Boil a large pot of generously salted water and blanch the lasagna noodles, about 30 seconds each. Place the blanched noodles in a single layer on a clean tea towel to drain.Make the béchamel: in a medium saucepan over medium-high heat, melt the remaining 3 tablespoons of truffle butter. Add flour and cook, whisking, until golden brown, about 3 minutes. Add the milk a little at a time, whisking constantly. Lower the heat to medium and cook the béchamel until thickened, about 6-7 minutes.Assemble the lasagna: place 2 of the noodles in a single layer in the bottom of the prepared pan. Using an offset spatula, spread ⅓ of the ricotta evenly over the noodles; season with pepper. Spread ⅓ of the mushroom mixture over the noodles. Spread ¼ of the béchamel over the mushroom mixture and sprinkle evenly with ¼ of the Fontina and parmesan cheeses. Place 2 more noodles on top. Repeat this twice. Sprinkle the remaining grated cheeses over the top of the lasagna. Spread the remaining ¼ of béchamel sauce and grated cheeses over the top of the lasagna.Place pan in the oven and cook until noodles are completely cooked and lasagna is bubbly and browned about 35-45 minutes. Remove from the oven and rest for 10 minutes before serving.