Truffle Lasagne
This supple and rich vegetarian lasagne is made with four types of mushrooms; King Oyster, Swiss Brown, Button Mushroom, and Portobello. We have also made a beautiful truffle bechamel, using the best of this seasons beautifully fragrant truffles, supplied by our friends at Friend & Burrell.
Allergens -
Gluten, Wheat, Egg, Milk.
Ingredients
Button mushrooms, Milk, Swiss mushrooms, Portobello mushrooms, Butter, Parsley, Celery, Egg, Egg yolk, Garlic, Truffle, oyster mushroom, Flour, Durum semolina, Tomato paste, Thyme, Rosemary, Carrot, Onion, Chive, White wine, Salt, Parmigiano, Olive oil.
Preparation and storage notes
Preheat oven to 180°c. Remove lid from lasagne and place in the oven for 45 minutes. Carefully remove from the oven, and let rest for 10 minutes before serving.