Spinach, Mushroom and Black Truffle Lasagne

Spinach, Mushroom and Black Truffle Lasagne

Layers of tender spinach, earthy mushrooms, and velvety béchamel infused with black truffle, nestled between sheets of pasta. A luxurious, meat-free lasagne bursting with flavour.

let's get to it

how to make

Serves: 6

  • 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:

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.
Spinach, Mushroom and Black Truffle Lasagne

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