The main ingredients for this special lasagne are White Tartufata, Truffle Cheese and some
grated black truffle (optional).
Ingredients
300g boletus mushrooms
3 cloves of garlic
300g fresh lasagne sheets
150g prosciutto
100g mozarella
150g Cheese with Truffles
a few drops of olive oil with white truffle flavour and 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 and top with alternate layers of the sauce, prosciutto, cheese and bechamel
Finishing with the bechamel sauce. Sprinkle with a little parmesan and a drizzle of truffle oil.
Cook in a preheated oven for 35 mins at 180 degrees.