Truffled Mushroom Lasagna

When you're craving comfort food that's rich, earthy, and satisfying, this mushroom lasagna for two is the perfect answer.

It's a simple yet indulgent dish, layered with porcini mushrooms and a velvety truffle béchamel sauce.

The combination of savory mushrooms and the creamy sauce creates a balance of flavors that’s far from ordinary, but still easy enough to make for a cozy night in.

What makes this recipe stand out is the use of porcini mushrooms, which add depth and a slightly nutty flavor. Combined with the richness of the truffle oil in the béchamel, this dish feels luxurious without being overly complicated.

Plus, the recipe is portioned just right for two, making it ideal for a romantic dinner or a special meal without leftovers crowding your fridge.

The preparation is straightforward. The mushrooms are sautéed with shallots, garlic, and herbs to build layers of flavor. Meanwhile, the béchamel sauce, enhanced with truffle oil, provides a silky texture that complements the mushrooms without overwhelming them.

Layered with softened lasagna noodles and baked until the parmesan is crispy and golden, this dish delivers the perfect bite every time.

Whether you're a lasagna lover looking for something new or simply want to elevate your pasta game, this mushroom lasagna offers a gourmet experience with minimal effort.

Serve it with a light salad and a glass of wine, and you’ve got a restaurant-quality meal that’s made just for two.

Veggie Lasagna

Dinner, Vegetarian

Italian

Yield: 2

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Truffled Mushroom Lasagna

Level: Intermediate

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Ingredients

For the Mushrooms:

• ¼ ounce dried porcini mushrooms
• 1 tablespoon extra virgin olive oil
• 1 celery stalk, finely chopped
• 1 shallot, finely chopped
• 1 garlic clove, minced
• 1 pound mixed mushrooms (shitake and cremini), sliced
• Salt
• 2 tablespoons balsamic vinegar
• ½ cup vegetable broth
• 1 teaspoon fresh thyme leaves
• 1 sage leaf, shredded
• 1 teaspoon finely chopped rosemary (or ½ teaspoon dried rosemary)
• Freshly ground pepper

For the Béchamel:

• 2 tablespoons butter
• 2 tablespoons all-purpose unbleached flour
• 1½ cups half and half
• ½ teaspoon truffle oil
• Salt
• Freshly ground pepper

Remaining Ingredients:

• 6 lasagna noodles
• 2 ounces grated Parmesan cheese

Preparation

1. Preheat the oven to 400°F and boil a kettle of water.
2. Place the dried porcini mushrooms in 1 cup of hot water. Soak for 20 minutes, then drain, reserving the soaking liquid. Roughly chop the mushrooms.
3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shallots and celery, cooking for 3-4 minutes until tender. Stir in the garlic for 30 seconds, then add the chopped mushrooms and salt to taste. Cook for 5 minutes until mushrooms soften.
4. Add the balsamic vinegar and broth, then increase the heat to high. Stir until the liquid reduces and glazes the mushrooms, about 2-3 minutes. Add thyme, sage, rosemary, and the reserved mushroom soaking liquid. Simmer on medium-high heat until the mushrooms are tender and the liquid reduces by half, about 5-6 minutes. Season with salt and pepper to taste. Remove from heat.
5. To make the béchamel sauce, melt the butter in a saucepan. Add the flour and cook, stirring constantly, for 2 minutes. Gradually stir in the half-and-half, ensuring no lumps. Season with salt and pepper. Bring to a boil while stirring until the sauce thickens. Stir in the truffle oil and set aside.
6. Place the noodles in a large pan and cover with boiled water. Let them soak until softened but not soggy, about 10 minutes.
7. Assemble the lasagna. In a 1-pound bread loaf pan (8 1/2" x 4 1/2" x 2 3/4" high), spread a thin layer of béchamel on the bottom. Lay a lasagna noodle on top, pressing the ends up the sides of the pan. Spread ⅓ of the mushroom mixture over the noodle. Add another noodle and spread ⅓ of the béchamel sauce.
8. Put down another lasagna noodle, again pressing the ends up against the edges of the pan. Spread ⅓ of the remaining béchamel evenly over the noodle. Add another lasagna noodle, followed by the second ⅓ of the mushroom mixture, followed by another lasagna noodle.
9. Add the second ⅓ of béchamel on top of the lasagna noodle, and top with the remaining mushroom mixture. Top with the last noodle and then spread the remaining béchamel on top.
10. Sprinkle the parmesan cheese evenly on top and then bake for 15-20 minutes until the cheese and noodle edges are golden brown and crispy.
11. Allow the lasagna to cool for at least 10 minutes before slicing.

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