Truffle Lasagne
Ingredients:
- 1 x Large White Onion
- 3 x Celery
- 3 x Carrots
- 4 x Garlic Cloves
- 1 x Red Chilli
- 3 x tbsp Olive Oil
- 600g Beef Mince (5% Fat)
- 2 x tbsp Tomato Puree
- 150ml Red Wine
- 400g Passata
- 1 x Beef Stock Pot
- 3 x tbsp Unsalted Butter
- 2 x tbsp Flour
- 300ml Milk
- 100g Gruyere Cheese
- 200g Grated Mozzarella Cheese
- 50g Parmesan Cheese
- Pack of Fresh Lasagne Sheets
- 1 x tsp nutmeg
- Fresh Basil
- Fresh Parsley
Directions:
Start by prepping your ingredients. Finely dice your onions, celery, carrots, garlic and chillies.- In the pan, add a drizzle of olive oil and all of your minced meat. Cook on a medium heat and stir regularly until the minced are browned. Once browned, remove the minced and put in a bowl to one side.
- To the same pan with the leftover beef fat, add your chopped your onions, celery, carrots, garlic and chillies and cook on a medium heat until the onions are translucent. Once Translucent, add back your minced meat before then adding your tomato puree, red wine and passata.
- Add some boiling water to a cup with your beef stock, mix in well before adding to the pan before giving everything a good mix and allowing to simmer on a low heat.
- Whilst your mix is cooking, start to prepare the bechamel sauce. To do this, add your butter to a new pan, allow to melt until adding the flour. Give it a good mix and keep mixing whilst you slowly add your milk. Once mixed, grate the gruyere cheese into the mix and add a generous glug of Truffle Guys White Truffle Oil. Give everything a mix once again before taking off the heat and leaving to one side.
- Now it is time for the build, to a baking tray, add a layer of minced meat, an even drizzle of your bechamel sauce and some fresh parsley leaves. Evenly cover the tray with your lasagne sheets before a little scatter of mozzarella is added. Keep repeating this process layer upon layer. Add some extra mozzarella and grated parmesan cheese on top with a few cracks of black pepper.
- Put into your oven on 180 degrees and cook for 30-40 minutes until golden and crisp. Remove from the over, allow to cool for 5 minutes before serving. For us, this dish is not complete until it has been showered with some more parmesan cheese and of course our Truffle Guys Signature Truffle Dust for that extra truffle indulgence.
"Savour the earthy aroma and rich, luxurious flavour of our Truffle Lasagne. Every layer is generously infused with a truffle kick, creating a heavenly combination of delicate pasta, creamy béchamel, and rich meat sauce. Topped with melted cheese, this dish is the ultimate indulgence for truffle lovers on a weekend date night. One bite and you'll be transported to a gourmet Italian trattoria, where every dish is made with passion and perfection. Don't wait any longer to experience the magic of our Truffle Lasagne.View Recipe Videos
- 1 x Large White Onion
- 3 x Celery
- 3 x Carrots
- 4 x Garlic Cloves
- 1 x Red Chilli
- 3 x tbsp Olive Oil
- 600g Beef Mince (5% Fat)
- 2 x tbsp Tomato Puree
- 150ml Red Wine
- 400g Passata
- 1 x Beef Stock Pot
- 3 x tbsp Unsalted Butter
- 2 x tbsp Flour
- 300ml Milk
- 100g Gruyere Cheese
- 200g Grated Mozzarella Cheese
- 50g Parmesan Cheese
- Pack of Fresh Lasagne Sheets
- 1 x tsp nutmeg
- Fresh Basil
- Fresh Parsley
Directions:
Start by prepping your ingredients. Finely dice your onions, celery, carrots, garlic and chillies.- In the pan, add a drizzle of olive oil and all of your minced meat. Cook on a medium heat and stir regularly until the minced are browned. Once browned, remove the minced and put in a bowl to one side.
- To the same pan with the leftover beef fat, add your chopped your onions, celery, carrots, garlic and chillies and cook on a medium heat until the onions are translucent. Once Translucent, add back your minced meat before then adding your tomato puree, red wine and passata.
- Add some boiling water to a cup with your beef stock, mix in well before adding to the pan before giving everything a good mix and allowing to simmer on a low heat.
- Whilst your mix is cooking, start to prepare the bechamel sauce. To do this, add your butter to a new pan, allow to melt until adding the flour. Give it a good mix and keep mixing whilst you slowly add your milk. Once mixed, grate the gruyere cheese into the mix and add a generous glug of Truffle Guys White Truffle Oil. Give everything a mix once again before taking off the heat and leaving to one side.
- Now it is time for the build, to a baking tray, add a layer of minced meat, an even drizzle of your bechamel sauce and some fresh parsley leaves. Evenly cover the tray with your lasagne sheets before a little scatter of mozzarella is added. Keep repeating this process layer upon layer. Add some extra mozzarella and grated parmesan cheese on top with a few cracks of black pepper.
- Put into your oven on 180 degrees and cook for 30-40 minutes until golden and crisp. Remove from the over, allow to cool for 5 minutes before serving. For us, this dish is not complete until it has been showered with some more parmesan cheese and of course our Truffle Guys Signature Truffle Dust for that extra truffle indulgence.
