Lasagne with Truffle Sauce
An indulgent twist on traditional lasagna, enriched with earthy truffle flavors.
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Mazza Chef Tips:
“The truffle sauce transforms this classic dish into something extraordinary. Don't skip the resting time after baking - it helps the layers set.”
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
- 9-12 Mazza Lasagna Sheets
- 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.
- 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.
- 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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