Instructions

Prepare the Béchamel

Heat the milk in a saucepan with the bay leaf and the onion studded with cloves. Bring close to a boil, then remove from the heat and let it infuse for at least 20 minutes.

In another saucepan, melt the butter and add the flour, stirring over low heat for about 2 minutes to form a roux.

Gradually add the infused milk (strained), whisking continuously to avoid lumps.

Simmer gently for about 10 minutes until smooth and creamy. Season with salt, pepper, and grated nutmeg. Set aside, covered with cling film.

Prepare the Filling

Soak the dried porcini mushrooms in warm water for 15 minutes.

Drain and roughly chop them, reserving the soaking liquid.

Heat olive oil in a pan and sauté the mushrooms for a few minutes. Season with salt and pepper, then add a little of the reserved liquid.

Cook over low heat until the liquid has been absorbed and the mushrooms are tender.

Prepare the Pasta

If using fresh pasta, roll it into thin sheets and briefly cook them in salted boiling water. Transfer immediately to cold water, then lay them on a cloth to dry.

If using dried lasagna sheets, cook them according to package instructions and dry carefully.

Assemble the Lasagna

Preheat the oven to 180°C (350°F).

Lightly grease a baking dish and start with a layer of pasta.

Add a small amount of truffle cream (use sparingly due to its strong flavor), porcini mushrooms, grated cheese, béchamel sauce, salt, pepper, and a drizzle of truffle oil.

Repeat the layers until all ingredients are used, finishing with béchamel, cheese, and a final drizzle of truffle oil.

Bake

Place the dish on a baking tray to catch any overflow and bake for 20–30 minutes.

The lasagna is ready when the center is hot and the top is golden.

Serve

Finish with fresh truffle flakes if desired and serve hot.