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….