Lasagna Mushroom, Truffle & Spinach

Roasted mushrooms, truffle béchamel and fresh spinach layered with lasagna sheets and cheese.

• Prep 25 min
• Cook 35–40 min
• Serves 4

Ingredients

For the roasted mushrooms

• 300 g mushrooms, sliced
• 1 tbsp extra virgin olive oil
• 1 garlic clove, crushed
• Salt, to taste
• Freshly cracked black pepper, to taste

For the truffle béchamel

• 50 g butter
• 50 g plain flour
• 700 ml milk, warmed
• 2–3 tsp truffle paste, or to taste
• 40 g grated Parmesan
• Salt, to taste
• Freshly cracked black pepper, to taste

For the assembly

• 250 g fresh lasagna sheets
• 200 g fresh baby spinach
• 250 g mozzarella, grated
• 40 g grated Parmesan
• Extra virgin olive oil, for greasing the baking dish

Method

1. Heat a large frying pan over medium-high heat. Add the olive oil and mushrooms, spreading them across the pan without overcrowding. Cook until deeply browned and all the released moisture has evaporated. Add the garlic during the final minute, season with salt and black pepper, then remove from the heat and set aside.
2. Melt the butter in a saucepan over medium-low heat. Add the flour and stir continuously for about 1–2 minutes, without allowing it to brown.
3. Gradually add the warm milk, whisking constantly to prevent lumps. Continue cooking until the béchamel is smooth and thick enough to coat the back of a spoon.
4. Remove from the heat and stir in the truffle paste and 40 g of grated Parmesan. Season carefully with salt and black pepper. The flavour should be distinctly truffled but not overpowering.
5. Lightly grease the base and sides of the baking dish with extra virgin olive oil. Spread a thin layer of truffle béchamel over the base.
6. Add a layer of lasagna sheets, followed by truffle béchamel, roasted mushrooms, fresh baby spinach, mozzarella and a light sprinkling of Parmesan.
7. Repeat the layers until all the ingredients have been used. Finish with lasagna sheets, a generous layer of truffle béchamel, the remaining mozzarella and Parmesan.
8. Bake in a preheated fan-forced oven at 190°C for 30–35 minutes, or until the top is deeply golden and the sauce is bubbling around the edges.
9. Remove from the oven and allow the lasagna to rest for 10 minutes before slicing. This helps the layers settle and gives a cleaner portion.

Chef’s tip

For the best truffle flavour, use high-quality truffle paste and adjust to taste.

To serve

Serve with a light sprinkling of Parmesan and, only when needed, a very small drizzle of truffle oil. Too much truffle oil would cover the flavour of the roasted mushrooms and the truffle béchamel.