Spinach, Mushroom and Black Truffle Lasagne

Preparation: 40 minutes / Cooking: 1hr 10 minutes / Serves 6 as a main / Suitable for Vegetarians


  • 1 onion (diced)
  • 2 garlic cloves (crushed)
  • 150g/5oz closed cup mushrooms
  • 1 400g/13oz tin of chopped tomatoes
  • 15cm/ 6" long sprig of thyme (stem remove, leaves reserved)
  • 200g/7oz fresh or frozen spinach
  • 4-5 TruffleHunter Fresh Truffle shavings
For the sauce:
  • 1/2 onion sliced
  • 280ml/ 9.5 floz whole or gold top milk
  • 20g/1oz plain flour
  • 20g/1oz TruffleHunter Black Truffle Butter
  • 120g/4oz mature cheddar cheese (grated)
  • 1tbs TruffleHunter Black Truffle Mustard
  • 300g/10oz lasagne sheets
Oven 170c/ 338*F/ Gas Mark 3


  1. Sweat onion and garlic until soft, with no browning add the mushrooms cook on a medium heat until all of the liquid that comes out of the mushroom has evaporated.
  2. Add the tomatoes and the thyme and stew for 20 minutes. Add the spinach and cook until wilted. Add 4 or 5 shavings of TruffleHunter Fresh Truffle
  3. Remove from the heat and set aside.
  4. To make the sauce: Steep half a sliced onion in milk for 20 minutes remove onion and discard.
  5. Melt the TruffleHunter Black Truffle Butter in a pan large enough to contain your milk. Once melted add the flour and cook for 3 minutes. Add the milk a little at a time whisking continuously. Mix through the cheese(reserve a little for topping) and TruffleHunter Black Truffle Mustard and set aside.
  6. Now layer the lasagne - start with a layer of spinach and mushroom in tomato sauce then cover with a layer of raw lasagne sheets, repeat until you have used all of your pasta, top with the white sauce, some TruffleHunter Fresh Black Truffle shavings, sprinkle a little extra cheese over and bake for 40-50 minutes or until a knife inserted into the lasagne is given no resistance by potentially raw lasagne.