Mushroom and truffle lasagne (no bechamel)

Chop the onion and garlic very fine and fry with a pinch of salt until golden, add the mushrooms and sauté a little. When the mushrooms are almost cooked, add the white wine and leave to reduce. Once the wine has evaporated, add the cream cheese and milk and boil until it has a creamy and consistent texture to fill the lasagne. Add salt and pepper, nutmeg and truffle oil.

Hydrate the lasagna slices and assemble them on a tray by interspersing layers of mushroom and cheese sauce and slices. Finish with the grated mozzarella and grill in the oven for 10 minutes.

Cool and refrigerate for at least 1 hour. Ration, pack, decorate with cherries and basil and distribute at home or sell to go.

If sold cold, cut into portions, pack into individual airtight containers and give the customer instructions for regenerating the lasagne: move to a plate and place in an oven with up and down ventilation for 10 minutes and grill at 180ºC or 4 minutes in a microwave with a grill.