Lasagna with truffle, mascarpone, and mushrooms
This creamy lasagna with truffle mascarpone and a mix of sautéed mushrooms combines the earthy flavor of mushrooms with refined truffle oil, Parmesan, and fresh thyme into a festive oven dish.
Ingredients · Servings 4
- 700 g mixed mushrooms, finely chopped
- 1 onion, chopped
- 1 clove of garlic, pressed
- 200 gr lasagnevellen
- 750 gr mascarpone
- 100 ml milk
- 3 the truffelolie of -pasta
- 50 g ground Parmesan
- fresh thyme
- olive oil
Method · 1 h
- Preheat the oven to 180°C.
- Sauté the garlic and onion in some olive oil in a pan and add the mushrooms. Brown them, season with pepper, salt, and some fresh thyme, and set aside.
- Mix the mascarpone with milk, truffle oil, pepper, and salt. Spread a thin layer of mascarpone cream on the bottom of an oven dish and cover with lasagna sheets. Spread another layer of mascarpone over the lasagna sheets, followed by a layer of mushrooms. Continue this process up to the top and finish with a layer of mascarpone.
- Finish the casserole with Parmesan and sprigs of thyme. Place in the oven for 30-35 minutes.
