Takes 25 minutes to prepare & 30 minutes cooking
- 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
- 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….