Mushroom and Truffle Lasagne Al Forno with Aubergine Mezze
Lasagne is a feast for all, adding Aubergine Mezze and White Truffle Oil to the bechmel sauce gives it a luxurious flavour and a gentle smokiness. Paired with a mushroom filling, and layered between sheets of fresh pasta, this lasagne is rich, and tasty alternative to the classic beef version.
2 onions, peeled and thinly sliced
1kg mushrooms (a mix of button and portobello is nice, but not essential), cut into thin slices.
120g unsalted butter, plus a little extra to butter the baking dish
1.2 litres whole or semi skimmed milk
salt and freshly ground black pepper
5 tbsp Aubergine Mezze
100g 22-month Parmigiano Reggiano, grated
500g fresh pasta sheets
- Place a large frying pan on a high heat and when hot, add 75ml (5tbsp) olive oil and the sliced onions. Season well with salt and cook on a high heat for 5 minutes, stirring frequently. Turn the heat down to medium and continue to cook quite aggressively, but without burning for another 5-7 minutes, continuing to stir. scrape off any caramelised bits from the bottom, until the onions are soft, sweet and quite dark in places. Remove the onions then clean the pan.
- Place the pan back on a medium to high heat and when hot add a few handfuls of the sliced mushrooms so that they cover the pan in a single layer. Season with salt and drizzle with olive oil. Turn in the pan every few minutes, adding a little more oil, so that the mushrooms are cooked intensely, helping to release their liquid. Cook for around 5 minutes, or until dark and beginning to crisp. Remove from the pan, wipe out with kitchen paper then repeat again, until all the mushrooms have been cooked. Mix all the mushrooms together then taste and add more seasoning as needed.
- Heat your oven to 200C/220C non-fan. Place the milk in a small pan and bring to a simmer. In another small pan, melt the butter on a low heat then gradually add a little of the flour, stirring to incorporate with a wooden spoon, so you don’t have any lumps. Once all the flour has been added, add about a third of the milk and again stir until combined. Raise the heat to medium so the mix begins to bubble, then slowly pour the rest of the milk in. Stir or whisk for 5-7 minutes, with the heat set so the bechamel gently bubbles. When it looks shiny and is smooth rather than grainy, it is ready. Allow to cool a little, then add the Aubergine Mezze, truffle oil, season with salt and pepper then taste and add more seasoning as you feel necessary.
- A deep, square 20x20cm dish is ideal, but other sizes are fine if they are deep. Lightly grease with a little butter then begin to layer up the lasagne. The aim is to have quite a few layers, with small amounts of filling in-between. Put down a layer of fresh pasta, add some mushrooms, spread a layer of béchamel on top then sprinkle with parmesan. Continue the process layer upon layer, finishing with a béchamel layer and a sprinkling of parmesan. Bake in the oven for 25 minutes, so that the edges are bubbling, and the top has a light crust. Check to see that it’s cooked all the way through by inserting a sharp knife then place the tip on your bottom lip. Allow to rest for 5-10 minutes before serving, then drizzle with a little more truffle olive oil before portioning.
Included in this Recipe
Early Harvest Arbequina Extra Virgin Olive Oil
Single varietal, stone crushed, cold extracted, Extra Virgin Olive Oil made from the first Arbequina olives of the season.
Aubergine, garlic and paprika in a subtle paste that works well in a mezze or as a spread
White Truffle Extra Virgin Olive Oil
A heady white truffle aroma and taste, just perfect for drizzling
Parmigiano Reggiano Cheese 22 month
Authentic Parmigiano Reggiano or Parmesan cheese made in Italy Storage condition: chilled