Wild mushroom lasagne with truffle oil - a treat for vegetarians and meat eaters

This is such a special dish that even non-veggies won't be able to resist tucking in. Wild mushrooms and truffles are a marriage made in heaven

Takes 25 min to make +
30 min cooking

You will need
110g (3¾oz) unsalted butter, plus extra for greasing the dish
60g (2¼oz) plain flour
1.2ltr (2pt) whole milk
Salt and freshly ground black pepper
Pinch freshly grated nutmeg
284ml (10oz) carton double cream
3tbsp roughly chopped flat-leaf parsley
75g/2¾oz grated Parmesan
1tbsp olive oil
600g (1lb 5oz) mixed wild mushrooms, trimmed and thickly sliced
1 clove garlic, crushed
50ml (2fl oz) dry vermouth such as Noilly Prat, or dry
white wine
25g (1oz) dried porcini mushrooms, soaked in 100ml (3½fl oz) hot water
300g (10½oz) fresh lasagne sheets
Truffle oil, to drizzle

1 Melt 100g (3½oz) butter in a pan over a low heat. Add the flour and stir with a wooden spoon for 1 min, until the mixture is a light biscuity colour. Remove from the heat and slowly stir in the milk, a little at a time, until smooth. Return the pan to a medium heat and continue stirring until the sauce becomes thick and velvety. Season with salt, pepper and nutmeg, then stir in the double cream, parsley and 30g (1oz) Parmesan. Remove the pan from the heat and allow to cool to
room temperature.
2 Heat the remaining butter and the olive oil in a large, heavy-based frying pan. Sauté
the mushrooms for 2 min on a high heat. Stir in the garlic and cook for 1 min more. Season with salt and pepper, pour in the vermouth or wine, porcini and their soaking liquid and cook, stirring until the liquid has evaporated. Stir this mixture into the cooled white sauce.
3 To assemble the lasagne, butter a rectangular oven dish, approx 25cm x 15cm (10in x 6in), and cover the bottom with a layer of slightly overlapping lasagne sheets. Top with a quarter of the mushroom sauce, then continue layering the pasta and the sauce, finishing with a layer of sauce. Scatter with the remaining Parmesan, cover with clingfilm and chill overnight.
4 Cook the lasagne in a preheated oven at 200°C, 400°F, Gas 6, for 30 min. Drizzle very lightly with truffle oil and serve.

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