A rich and structured recipe, where the tradition of lasagna is enriched with the intensity of truffle and the savory flavor of the ingredients.
Ingredients (6 servings)
For the mushroom and sausage mixture:
- 2 tablespoons extra virgin olive oil
- 1/2 finely chopped onion
- 700 g mixed finely chopped mushrooms
- 500 g fresh sausage
- Salt to taste
- Pepper to taste
- 120 g Naturcibus Truffle Sauce
For the Béchamel sauce:
- 100 g butter
- 120 g flour
- 1 liter milk
- Nutmeg to taste
- Salt to taste
To assemble the lasagna:
- lasagna sheets to make three layers
- 150 g Pecorino Romano
- 150 g diced Mozzarella
Method
For the mushroom and sausage mixture, heat the oil in a pan over medium heat and add the chopped onion, browning until golden (about 3–4 minutes). Add the mushrooms and crumbled sausage and cook for about 8–10 minutes. Season with salt and pepper, then set aside. Once cooled, add the truffle sauce and mix well.
For the béchamel sauce, melt the butter in a saucepan over low heat. When completely melted, add the flour and stir thoroughly with a wooden spoon to prevent lumps from forming. Cook for 1–2 minutes, then gradually pour in the milk, continuing to stir. Continue cooking until the béchamel thickens and becomes smooth and creamy (about 5–6 minutes). Season with salt, pepper, and nutmeg, then set aside.
For the lasagna sheets, blanch one sheet at a time in boiling water for about 30 seconds (or follow package directions). Immediately transfer to ice water to stop cooking, then dry and set aside.
To assemble the lasagna, pour a light layer of sauce onto the bottom of a baking dish, cover with a layer of pasta cut to size, and spread a third of the mushroom and sausage mixture, along with some mozzarella and pecorino. Continue with another layer of pasta, then add sauce, mozzarella, and pecorino. Continue alternating layers until all ingredients are used, finishing with a layer of pasta covered with sauce. Top with the remaining pecorino.
Preheat the oven to 190°C and bake the lasagna for about 45 minutes, until the top is golden brown. Let rest for 15–20 minutes before serving.
