receta lasaña sin bechamel quescrem

Mushroom and truffle lasagna without béchamel sauce


1000 g Quescrem Plus
1500 g mushrooms
2 white onions
3 garlic cloves
50 dry lasagna pasta sheets
500 g whole milk
100 g white wine or cognac
100 g mozzarella
80 g extra virgin olive oil
5 g truffle oil
5 g salt
5 g ground black pepper
5 g nutmeg


Quescrem Plus is a cream cheese that does not melt when heated, so in this application it makes the final result of the lasagna both delicious and visually appealing. It facilitates the clean cutting of the lasagna and its hygienic portioning, in addition to saving the preparation time of a béchamel sauce. This recipe can be kept refrigerated or frozen.



Finely chop the onion and garlic and sauté with a pinch of salt until golden brown, add the mushrooms and sauté a little. When the mushrooms are almost cooked, add the white wine and allow to reduce. Once the wine has evaporated, add the cream cheese and milk and boil until a creamy and consistent texture is obtained. To fill the lasagna, season with salt and pepper, add the nutmeg and truffle oil.


Hydrate the lasagna sheets and assemble in a tray, alternating layers of mushroom and cheese sauce and sheets. Finish with the grated mozzarella and grill in the oven for 10 minutes.


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



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

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