Mushroom Lasagna with Truffle Stracciatella

Heat the olive oil and butter in a large frying pan over medium heat. Add the onion and cook for 5–7 minutes until softened and translucent. Stir in the garlic and thyme and cook for a further minute until fragrant.

Add the mushrooms and increase the heat to high. Cook, stirring occasionally, until all the moisture has evaporated and the mushrooms are deeply caramelised and concentrated in flavour, about 15–20 minutes. Season generously with salt and black pepper, then set aside.

To make the béchamel, melt the butter in a saucepan over medium heat. Add the flour and cook for 2–3 minutes, stirring constantly, to form a roux. Gradually whisk in the warm milk until smooth. Bring to a gentle simmer and cook until slightly thickened. Stir through the Parmigiano Reggiano, nutmeg, salt and white pepper. The sauce should be silky and pourable.

Preheat the oven to 180°C fan-forced (200°C conventional).

Spread a thin layer of béchamel over the base of a baking dish. Cover with a layer of lasagne sheets, followed by a layer of mushroom ragù and a spoonful of béchamel. Repeat the layers until all the ingredients have been used, finishing with a generous layer of béchamel. Sprinkle the top with extra Parmigiano Reggiano.

Bake for 35–40 minutes, or until golden brown and bubbling around the edges. Remove from the oven and allow to rest for 15–20 minutes before serving.

Just before serving, gently combine the truffle stracciatella with the truffle paste or a light drizzle of truffle oil. Spoon generously over each portion of lasagne and serve immediately.