Takes 25 minutes to prepare & 30 minutes cooking

Ingredients:

• 110 g unsalted butter, plus extra for greasing the dish
• 60 g plain flour
• 1.2 litre whole milk
• Salt & freshly ground black pepper
• Pinch freshly grated nutmeg
• 284 ml carton of double cream
• 3 tablespoons of roughly chopped flat leaf parsley
• 75 g grated Parmesan
• 1 tablespoon olive oil
• 600 g mixed wild mushrooms, trimmed & thickly sliced
• 1 clove garlic
• 50 ml dry vermouth such as Noilly Prat, or dry white wine
• 25 g dried porcini mushrooms, soaked in 100 ml hot water
• 300 g fresh lasagne sheets
• Truffle oil to drizzle

Method:

• Melt 100 g butter in a pan over low heat,
• Add the flour and stir with a wooden spoon for 1 minute, until the mixture is a light biscuity colour.
• Remove from the heat & slowly stir in the milk, a little at a time, until smooth.
• Return pan to medium heat & continue stirring until the sauce becomes thick & velvety.
• Seas with with salt, pepper and nutmeg, then stir in the double cream, parsley & 30 g Parmesan.
• Remove the pan from the heat and allow to cool to room temperature.
• Heat the remaining butter & olive oil in a large, heavy based frying pan. Saute the mushrooms for 2 minutes on a high heat. Stir in the garlic & cook for 1 minute more.
• Season with salt & pepper, pour in the vermouth or wine, porcini and their soaking liquid and cook, stirring until the liquid has evaporated. Stir this mixture into the cooled white sauce.
• To assemble the lasagne, butter a rectangular oven dish, approximately 25 x 15 cms, and cover the bottom with a layer of slightly overlapping lasagne sheets
• Top with a quarter of the mushroom sauce, then continue layering the pasta and sauce, finishing with a layer of sauce.
• Scatter with the remaining Parmesan, cover with clingfilm and chill
• The next day remove the clingfilm and cook the lasagne in a preheated oven at 200 C for 30 minutes. Drizzle very lightly with Truffle oil and serve….