Lasagna with black truffle: a gourmet delight

Lasagna is one of the most comforting and versatile dishes in Italian cuisine, known for its combination of layers of pasta, meat, béchamel sauce, and cheese. Today we're going to elevate this classic with a touch of luxury by incorporating black truffle, an ingredient that provides an unparalleled flavor and aroma.

The black truffle , also known as Tuber melanosporum , is highly valued in gastronomy for its ability to transform any dish into a gourmet experience.

In this blog, we will guide you through the recipe for an exquisite lasagna with black truffle, from the preparation of the ingredients to the final assembly.

Ingredients for lasagna with black truffle

For the filling:

• 1 Onion
• 2 Garlic cloves
• 2 Eggplants
• 450 grams of assorted mushrooms and fungi
• 4 Longanizas
• 300 grams of minced meat
• Oil, salt and spices to taste

For the béchamel sauce:

• 55 grams of butter
• 45 grams of flour
• 1 Liter of Milk
• 25 grams of grated Black Truffle

To assemble the lasagna:

• 16 Lasagna Sheets
• 100 grams of grated Parmesan cheese

Preparing the lasagna with black truffle

Step 1: Prepare the Filling

1. Sauté the onion and garlic: In a large frying pan, heat a drizzle of oil over medium heat. Add the finely chopped onion and cook until it begins to brown. Stir in the chopped garlic and cook for a minute to combine well.
2. To cook the eggplant: Add the diced eggplant to the pan with a pinch of salt and a little more oil. Cook until the eggplant is tender and lightly browned.
3. Prepare the Mushrooms: While the eggplant is cooking, chop the mushrooms into small pieces. If you're using frozen mushrooms, be sure to drain any excess water before adding them to the pan. Cook with the eggplant until everything is well combined and the liquid has reduced to a minimum. Set this mixture aside on a plate.
4. Cooking the Meat and Sausages: In the same pan, add a little oil and cook the sausages, cut into small pieces, along with the ground meat. Add salt and spices such as paprika and parsley to taste. Cook until the meat is well browned.
5. Combine with the Vegetables: Once the meat is cooked, return the reserved vegetable mixture to the pan. Stir well to combine all the flavors. Taste and adjust the salt if necessary. Set the filling aside.

Step 2: Prepare the Bechamel sauce

1. Melt the Butter: In a large saucepan, melt the butter over low heat. Once melted, add the flour and cook for 60 seconds, stirring constantly with a spatula to prevent lumps from forming.
2. Add the milk: Gradually add the hot milk while continuing to stir vigorously. This process may take between 5 and 10 minutes. The key is to keep the mixture moving to obtain a smooth, lump-free béchamel sauce.
3. Add the Black Truffle: Once the béchamel sauce has thickened, adjust the salt to taste. Grate the black truffle over the hot béchamel sauce and stir well to integrate the aroma and flavor of the truffle into the sauce.

Step 3: Assemble the Lasagna

1. Preparing the Lasagna Sheets: Follow the package instructions for cooking the lasagna sheets. In my case, I soaked them in hot water for 10 minutes to hydrate them and make them easier to handle.
2. Assembling the Lasagna:
   • In a baking dish, spread a thin layer of béchamel sauce on the base.
   • Place a layer of lasagna sheets on top of the béchamel sauce.
   • Spread one third of the meat and vegetable filling over the lasagna sheets.
   • Add a layer of béchamel sauce on top of the filling.
   • Repeat these steps (sheets, filling, béchamel) until you have used all the ingredients, finishing with a layer of lasagna sheets.
3. Cover with Bechamel and Cheese: Cover the last layer of pasta sheets with the remaining bechamel sauce. Sprinkle grated Parmesan cheese on top.
4. Bake:
   • Preheat the oven to 250°C. Cover the lasagna with aluminum foil and bake for 25 minutes.
   • Next, lower the temperature to 220°C, remove the foil and broil the lasagna for another 10 minutes, until the cheese is golden brown and bubbly.

Step 4: Serve and Enjoy

1. Resting: Let the lasagna rest for 5 minutes before cutting it. This allows the flavors to meld and makes it easier to serve.
2. Serving: Serve the lasagna hot and enjoy the perfect combination of black truffle, creamy béchamel sauce, and Parmesan cheese. This lasagna is not only a feast for the palate but also a culinary masterpiece that is sure to impress your guests.

Enjoy the lasagna with black truffle

Black truffle lasagna is a recipe that transforms a traditional dish into a sublime culinary experience. The combination of black truffle with the meat and vegetable filling, along with the béchamel sauce enriched with this elegant fungus, creates a lasagna full of flavor and sophistication. This recipe is perfect for special occasions or any time you want to enjoy a luxurious and delicious meal in the comfort of your own home. Enjoy!