Truffle & Trumpet Lasagna Recipe

Cook the Lasagna Noodles

In a large pot of salted boiling water, cook the lasagna noodles according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables

In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until the onion is translucent, about 3-4 minutes.

Add the Mushrooms

Add the sliced trumpet and cremini mushrooms to the skillet. Cook for about 7-10 minutes, stirring occasionally, until the mushrooms are tender and any liquid has evaporated. Season with salt and black pepper.

Prepare the Cheese Mixture

In a large bowl, combine the ricotta cheese, half of the mozzarella cheese, egg, chopped basil, and truffle oil. Mix until well combined.

Assemble the Lasagna

Spread a thin layer of the mushroom mixture on the bottom of a baking dish. Layer 4 lasagna noodles over the mushrooms, followed by half of the ricotta mixture, half of the remaining mushroom mixture, and a sprinkle of Parmesan cheese. Repeat the layers, ending with a final layer of noodles, the remaining ricotta mixture, and the remaining mozzarella cheese on top.

Bake the Lasagna

Preheat the oven to 180°C (350°F). Cover the lasagna with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

Serve

Let the lasagna cool for about 10 minutes before slicing. Garnish with additional fresh basil if desired and serve warm.