Spinach, Mushroon and Black Truffle Lasagne

Preparation: 40 minutes  /  Cooking: 1hr 10 minutes  /  Serves 6 as a main  /  Suitable for Vegetarians


  • 1 onion (diced)
  • 2 garlic cloves (crushed)
  • 5oz closed cup mushrooms
  • 13oz tin of chopped tomatoes
  • 16” long sprig of thyme (stem remove, leaves reserved)
  • 7oz fresh or frozen spinach
  • 4-5 Fresh Truffle shavings

For the sauce:

Oven 338*F/ Gas Mark 3


Step 1:
Sweat onion and garlic until soft, with no browning add the mushrooms cook on a medium heat until all of the liquid that comes out of the mushroom has evaporated.

Step 2:
Add the tomatoes and the thyme and stew for 20 minutes. Add the spinach and cook until wilted. Add 4 or 5 shavings of TruffleHunter Fresh Truffle. Remove from the heat and set aside.

Step 3:
To make the sauce: Steep half a sliced onion in milk for 20 minutes remove onion and discard.

Step 4:
Melt the butter in a pan large enough to contain your milk. Once melted add the flour and cook for 3 minutes. Add the milk a little at a time whisking continuously. Mix through the cheese(reserve a little for topping) and TruffleHunter Black Truffle Mustard and set aside.

Step 5:
Now layer the lasagne – start with a layer of spinach and mushroom in tomato sauce then cover with a layer of raw lasagne sheets, repeat until you have used all of your pasta, top with the white sauce, some Fresh Black Truffle shavings, sprinkle a little extra cheese over and bake for 40-50 minutes or until a knife inserted into the lasagne is given no resistance by potentially raw lasagne.