Lasagne with Truffle Sauce
An indulgent twist on traditional lasagna, enriched with earthy truffle flavors.
Equipment Needed
You will need: Baking dish, Saucepan (for béchamel), Knife + cutting board, Oven
Ingredients
- Fresh lasagna sheets
- 400 ml béchamel sauce
- 200 g ricotta
- 200 g mushrooms (sautéed)
- 50 g parmesan
- 2 tbsp Mazza truffle sauce
Chef's Tips
The truffle sauce transforms this classic dish into something extraordinary. Don't skip the resting time after baking - it helps the layers set.
Method
- 1.
Mix béchamel with truffle paste.
- 2.
Layer lasagna: pasta → ricotta → mushrooms → béchamel → repeat.
- 3.
Top with parmesan.
- 4.
Bake at 180°C (355°F) for 30–40 minutes until bubbling.
The finished dish should be beautifully plated and ready to serve.
Nutritional Information
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Notes from the Chef
Chef Marco Bellini
Executive Chef, Bologna, Italy
The truffle sauce transforms this classic dish into something extraordinary. Don't skip the resting time after baking - it helps the layers set.
Chef's Recommended Wine Pairing
A medium-bodied Italian red wine pairs perfectly with this dish. The wine's fruity notes and moderate tannins complement the rich flavors without overwhelming the dish.
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