Luxurious lasagna with veal and truffle

Italian Pasta Luxury Dinner Casserole Veal Truffle

Lasagna can be so much more than an everyday casserole. With veal, a velvety truffle béchamel and fresh lasagna sheets you create a dish that will silence your dinner guests. Serve this on beautiful pasta plates for a presentation that's truly complete. This recipe takes some time, but every step is worth it.

x_ckl_recipe_markerLuxurious lasagna with veal and truffle This luxurious lasagna combines tender veal, a silky béchamel infused with truffle oil and fresh pasta for a dish that truly feels special. Perfect for a dinner when you want to show you made an effort. How do you make a luxurious lasagna with veal and truffle? Main course Italian 4 servings 30 min 45 min 10 min 1 hour 25 min

Heat a splash of olive oil in a large pan over medium heat. Sauté the onion and garlic until translucent, then add the veal and cook, breaking it up, until browned.
Add the tomato paste and cook for 2 minutes. Deglaze with the white wine and let it reduce briefly. Add the passata, thyme, salt and pepper. Let the sauce simmer over low heat for 30 minutes until nicely thickened.
Meanwhile make the béchamel. Melt the butter in a saucepan, add the flour and stir for 1 minute over low heat. Gradually add the milk while stirring until you have a smooth, thick sauce. Season with nutmeg, salt and pepper. Finally stir in the truffle oil and remove the pan from the heat.
Preheat the oven to 190°C (conventional heat).
Butter a deep baking dish. Start with a layer of béchamel on the bottom, then place lasagna sheets over it. Spread a layer of meat sauce, then béchamel and a handful of grated Parmesan. Repeat until you have three or four layers. Finish with a generous layer of béchamel and the remaining Parmesan.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake the lasagna for another 15 minutes until the top is golden brown and crisp.
Remove the lasagna from the oven and let it rest for 10 minutes. Cut into nice portions, sprinkle with fresh basil leaves and grate a little extra Parmesan over the top for a chic finishing touch.

Italian Pasta Luxury Dinner Casserole Veal Truffle 500 g veal (minced or finely minced) 1 onion, finely chopped 3 cloves garlic, finely chopped 2 tbsp tomato paste 150 ml dry white wine 400 ml passata (strained tomatoes) 1 tsp dried thyme Salt and black pepper to taste Olive oil for frying 12 fresh lasagna sheets (or dried, oven-ready) 100 g finely grated Parmesan Fresh basil leaves for garnish For the truffle béchamel: 60 g butter 60 g flour 750 ml whole milk 1/4 tsp freshly grated nutmeg 2 tsp truffle oil Salt and pepper to taste Large sauté pan Saucepan Whisk Deep baking dish Grater Wooden spoon Aluminum foil Cutting board Chef's knife Pasta plates pasta-bowls dinner plates dinner-plates Oven Gloves oven-gloves Cosy & Trendy Deep Plates / Pasta Bowls Renee ø 21 cm - 6 pieces Cosy & Trendy Diep bord Cosy & Trendy Cutting Board Gabon M - Bamboo - 34 x 30 cm Cosy & Trendy ["Cutting board "] Pasta with roasted tomatoes and burrata foodies-pasta-with-roasted-tomatoes-and-burrata Tortellini in creamy truffle sauce with pancetta and sage foodies-tortellini-in-creamy-truffle-sauce-with-pancetta-and-sage Tagliatelle with Lobster and Saffron Butter foodies-tagliatelle-with-lobster-and-saffron-butter Pappardelle with wild mushrooms and Parmesan foodies-pappardelle-with-wild-mushrooms-and-parmesan

Recipe

Luxurious lasagna with veal and truffle

This luxurious lasagna combines tender veal, a silky béchamel infused with truffle oil and fresh pasta for a dish that truly feels special. Perfect for a dinner when you want to show you made an effort.

Course	Main course
Kitchen	Italian
Servings	4 servings

Preparation time

Preparation time	30 min
Time in oven	45 min
Stiffen up min.	10 min
Total	1 hour 25 min

Equipment

Large sauté pan
Saucepan
Whisk
Deep baking dish
Grater
Wooden spoon
Aluminum foil
Cutting board
Chef's knife

Ingredients

500 g veal (minced or finely minced)
1 onion, finely chopped
3 cloves garlic, finely chopped
2 tbsp tomato paste
150 ml dry white wine
400 ml passata (strained tomatoes)
1 tsp dried thyme
Salt and black pepper to taste
Olive oil for frying
12 fresh lasagna sheets (or dried, oven-ready)
100 g finely grated Parmesan
Fresh basil leaves for garnish
For the truffle béchamel:
60 g butter
60 g flour
750 ml whole milk
1/4 tsp freshly grated nutmeg
2 tsp truffle oil
Salt and pepper to taste

How do you make a luxurious lasagna with veal and truffle?

Heat a splash of olive oil in a large pan over medium heat. Sauté the onion and garlic until translucent, then add the veal and cook, breaking it up, until browned.
Add the tomato paste and cook for 2 minutes. Deglaze with the white wine and let it reduce briefly. Add the passata, thyme, salt and pepper. Let the sauce simmer over low heat for 30 minutes until nicely thickened.
Meanwhile make the béchamel. Melt the butter in a saucepan, add the flour and stir for 1 minute over low heat. Gradually add the milk while stirring until you have a smooth, thick sauce. Season with nutmeg, salt and pepper. Finally stir in the truffle oil and remove the pan from the heat.
Preheat the oven to 190°C (conventional heat).
Butter a deep baking dish. Start with a layer of béchamel on the bottom, then place lasagna sheets over it. Spread a layer of meat sauce, then béchamel and a handful of grated Parmesan. Repeat until you have three or four layers. Finish with a generous layer of béchamel and the remaining Parmesan.
Cover the baking dish with aluminum foil and bake for 30 minutes. Then remove the foil and bake the lasagna for another 15 minutes until the top is golden brown and crisp.
Remove the lasagna from the oven and let it rest for 10 minutes. Cut into nice portions, sprinkle with fresh basil leaves and grate a little extra Parmesan over the top for a chic finishing touch.

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A good deep plate makes a difference when you serve this lasagna. It keeps your portion warm, looks well presented and gives the dish the attention it deserves. Choose dinnerware that's as good as what you're serving in it.

Have lasagna left over? Store portions in a sealed container in the fridge for up to 3 days. Reheating in the oven at 160°C (covered with foil) gives the best result. The flavors are actually even better the next day.

Related products

Cosy & Trendy Deep Plates / Pasta Bowls Renee ø 21 cm - 6 pieces

Cosy & Trendy Cutting Board Gabon M - Bamboo - 34 x 30 cm

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Pasta plates

dinner plates

Oven Gloves

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