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Mushroom and Burgundy Truffle Lasagna
4
Servings
30
Preparation (min.)
35
Cooking (min.)
Ingredients
- 12 sheets of lasagna
- 400 g of fresh porcini mushrooms
- 20 to 50 g of fresh Burgundy truffle
- 50 cl of béchamel sauce
- 1 shallot
- 1 clove of garlic
- 30 g of butter
- 50 g of flour
- 40 cl of milk
- 80 g of grated Parmesan cheese
- Water for rehydrating the porcini mushrooms
- Salt
- Pepper
Lasagna with Porcini Mushrooms and Burgundy Truffle
Craving a generous dish with autumn flavors?
These lasagnas combine the tenderness of pasta with a creamy porcini filling, enhanced by the delicate and woody notes of Burgundy truffle.
A friendly and refined dish, perfect for a warm meal while celebrating seasonal flavors.
These lasagnas combine the tenderness of pasta with a creamy porcini filling, enhanced by the delicate and woody notes of Burgundy truffle.
A friendly and refined dish, perfect for a warm meal while celebrating seasonal flavors.
Cook this recipe with Plantin products
Preparation
Rehydrate the Porcini Mushrooms
Place the dried porcini mushrooms in warm water and let them rehydrate according to the time indicated on the product. Then drain them, carefully reserving the rehydration water, which will be used for the béchamel and the precooking of the pasta.
Precook the Lasagna Sheets
Bring the reserved rehydration water to a simmer, then precook the lasagna sheets for a few minutes. Gently drain them and set aside.
Prepare the Porcini Béchamel
Melt the butter in a saucepan. Add the flour and mix to form a roux. Gradually pour in part of the reserved rehydration liquid while whisking, then complete with milk until you achieve a smooth and creamy béchamel.
Assemble the Lasagna
Place a first layer of porcini béchamel at the bottom of the dish. Add a layer of precooked lasagna sheets, then a new layer of béchamel followed by the rehydrated porcini. Repeat the process until all ingredients are used.
Bake
Finish with a nice layer of béchamel, then bake at 180 °C for about 30 to 35 minutes, until the top is nicely gratinated.
Add the Burgundy Truffle
Once out of the oven, let the lasagna rest for a few minutes, then add thin slices of fresh Burgundy truffle at the time of serving.
Plantin Chef’s tip(s)
Do not throw away the rehydration water from the porcini mushrooms: it concentrates a large part of their flavors. Used both in the béchamel and to precook the lasagna sheets, it naturally enhances the taste of the porcini throughout the recipe.
