Truffle Lasagna

This lasagna is a blanket. You are the fork.

Apr 30, 2025

There’s something about lasagna that feels like love. Not the fluttery, texting you till 2am kind. But the grounded kind. The “I went to the butcher for you” kind, the “I refilled your car with gas” kind. In all honesty, I made this weeks ago when I needed to anchor me back to myself. So, really, it’s also a sort of self-love. Who said that lasagna was just for sharing? It’s rich, unapologetic, and a little decadent – like most good things in my life right now.

An oozy, gooey slice of my truffle lasagna (and a piece of my favorite olive-studded sourdough from Le Levain)

Ingredients:

For assembly:

Lasagna sheets (I bought fresh spinach sheets from the grocery store, but feel free to make them if you’re feeling motivated)
Mozzarella, for topping
Parmesan
Olive oil
Crispy bread crumbs, optional

For the filling:

Pork sausage, about 1/2 a pound
A bunch of kale / dark leafy greens, de-stemmed and roughly chopped
Green peas, 1 cup (I used frozen – just let them melt into the filling on the stove-top or mix in at the very end when you’re about to assemble the lasagna)
Carrots, 2 chopped
Yellow onions, 1 diced
Garlic, 2-3 minced
Celery, 2-3 stalks diced
White wine (whatever dry white wine you have on hand, or whatever kind you want to drink later)

For the bechamel

Flour, 1/2 cup
Butter, 1 stick
Parmesan, 1 cup
Milk, 1 cup
Truffle cream, 3-4 TB
Salt and pepper

I’m not going to lie…the frozen peas were a last-minute addition and I added them to the filling right before I assembled. I would not recommend doing that *usually*, but it did in fact work out. So do as you will.

Directions

Preheat your oven to 350’F.
Make your filling: heat a large pan on the stovetop and cook your pork sausage until just cooked-through. Remove from the pan and set aside. Leave the pork fat in the pan and add a healthy glug of olive oil. Add veggies (and the peas) and cook until tender. Return the pork sausage to the pan, mix together, and add about 1/2 a cup (a splash, really) of white wine. Cook until slightly reduced. Set aside.
Make your bechamel: melt butter in a medium-sized sauce pan. Add flour and stir until clumpy. Add parmesan and milk and mix until thick and smooth. Stir in truffle cream (as much as you want, but at least 3 TB) and season with salt and pepper.
Assemble: in a medium sized, oven-safe dish, spoon out a layer of meat sauce ensuring that it evenly covers the bottom of the pan (this will keep the pasta sheets from sticking). Next, layer up the pasta sheets, followed by a layer of meat sauce, and then a layer of truffle bechamel. Continue this alternation of pasta-meat-bechamel until you run out of ingredients or run out of pan space. End the layers with bechamel and top with mozzarella and a heavy dusting of parmesan cheese. Sprinkle with breadcrumbs as desired.
Bake for approximately 30 minutes or until cheese is melty and bubbling (just be sure you cook the lasagna sheets for the minimum number of minutes as indicated on the package - it will vary depending on the pasta you choose).
Enjoy warm, sprinkled with more parmesan and cozied up with your favorite movie. Optional choice to house with a glass of sparkling white wine or a dry white wine like the Bellone I linked below (it’s a bit bright and acidic and will cut through the richness of the pork sausage and truffle cream).