Mushroom and truffle lasagna without béchamel sauce

Ingredients

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

Tip

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.

Preparation

Finely chop the onion and garlic and fry 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, garnish with cherry and basil, and distribute at home or sell to go.

Delivery

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.