Lasagne with Truffle Sauce
An indulgent twist on traditional lasagna, enriched with earthy truffle flavors.
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Mazza Chef Tips:
“Don't skip the resting time after baking. Ten minutes makes the difference between lasagne that holds its layers and lasagne that collapses on the plate.”
Chef Alberto Riboldi
Executive Chef, Milan, Italy
Wine pairing
An elegant Nebbiolo or Barolo accentuates the earthy truffle notes, while an oaked Chardonnay offers a rich, harmonious pairing.
Ingredients
- 400ml béchamel sauce
- 200g Ricotta cheese
- 200g mushrooms (sautéed)
- 50g Parmesan cheese
Equipment Needed
Baking dish, Saucepan (for béchamel), Knife + cutting board, Oven
Method
- 1.
Prepare the sauce: In a bowl, mix the béchamel sauce with 2 tablespoons of Mazza Truffle Sauce until well combined. This will give the dish a rich and aromatic truffle flavor.
- 2.
Assemble the lasagna: In a baking dish, start layering the ingredients as follows: • Begin with a layer of Mazza lasagna sheets • Add a layer of ricotta cheese • Add some sautéed mushrooms • Spoon over a layer of the truffle béchamel sauce • Repeat the layers until all ingredients are used, finishing with a layer of béchamel.
Chef Tip: Spread a thin layer of béchamel on the bottom of the dish before the first pasta sheet — this prevents sticking and ensures even cooking. - 3.
Top and bake: Sprinkle the grated Parmesan cheese evenly over the top layer. Bake in a preheated oven at 180°C (355°F) for 30–40 minutes, or until the lasagna is golden and bubbling.
Chef Tip: Cover the dish with foil for the first 20 minutes, then remove it to let the top brown — this prevents the Parmesan from burning while the interior heats through. - 4.
Serve: Let the lasagna rest for a few minutes before serving to allow the layers to settle. Perfect for a comforting yet elegant meal.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
Per 6 servings
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