The main ingredients for this special lasagne are white tartufata, truffle cheese and optional grated black truffle.
Ingredients
300g boletus mushrooms
80g White Tartufata
3 cloves of garlic
300g fresh lasagne sheets
150g prosciutto
100g mozzarella
150g Cheese with Truffles
A few drops of white-truffle-flavoured olive oil, plus optional fresh black truffle
Bechamel
80g butter
80g flour
800ml milk
Salt
Method
First make the bechamel sauce by melting butter in a saucepan and adding flour.
Beat to incorporate all the flour into a roux. Add milk a little at a time stirring vigorously.
Pour a little of the sauce into a flat ovenproof dish.
Heat a little truffle oil in a frying pan and add the mushrooms and garlic. Add the white tartufata to the pan.
Place a layer of pasta in the dish and add alternating layers of mushroom sauce, prosciutto, cheese and béchamel.
Finish with béchamel sauce, then sprinkle with Parmesan and drizzle with truffle oil.
Bake in a preheated oven at 180°C (160°C fan) for approximately 35 minutes, until piping hot and golden.