Lasagna is a quintessential Italian dish that has spread all over the world. It’s a versatile dish that allows for endless variations on the traditional recipe. This recipe, in particular, features a truffle ragù and a leek cream. These unusual additions bring a new depth of flavour and texture to the dish.

Ingredients:

For the Bolognese:

– 500g beef mince
– 4 cloves garlic, minced
– 1 small onion, finely chopped
– 1 small carrot, finely chopped
– 1 stick of celery finely chopped
– 1 can of tomatoes
– 50g of truffle butter
– A small drizzle of olive oil
– Salt and freshly ground pepper to taste

For the Lasagna:

– 1 box of lasagna pasta sheets
– 600g of ricotta cheese
– 400g of mozzarella cheese, grated
– 200g of Parmesan cheese, grated
– Salt and freshly ground pepper to taste

For the Leek Cream:

– 3 leeks, finely chopped
– 200ml of heavy cream
– A knob of butter
– Salt and freshly ground pepper to taste

Instructions:

To make the Bolognese:

Step 1: In a pot, heat a small drizzle of olive oil. Add the minced garlic, chopped onion, carrot, and celery. Cook over a medium heat until the vegetables soften.

Step 2: Add the beef mince and cook for ten minutes until it browns. Add the can of tomatoes, salt, and freshly ground pepper. Let it simmer over low heat, stirring occasionally.

Step 3: Once the beef and tomato sauce have reduced a little, add the truffle butter. Mix well and let it simmer for a few minutes. Reserve the bolognese sauce.

To make the leek cream:

Step 1: In a saucepan, melt the butter over a low heat. Add the finely chopped leeks and let them cook for a few minutes until softened.

Step 2: Add the heavy cream, salt, and freshly ground pepper, and let it simmer over low heat until it thickens. Reserve the leek cream.

To assemble the lasagna:

Step 1: Preheat the oven to 180°C.

Step 2: In a large pot of salted boiling water, cook the lasagna sheets as per the instructions on the box.

Step 3: In a large bowl, mix the ricotta cheese, grated mozzarella, and grated parmesan cheese. Season with salt and freshly ground pepper.

Step 4: In a large baking dish, spread a thin layer of the bolognese sauce. Cover it with a single layer of lasagna sheets, cutting them to fit if necessary.

Step 5: Add a layer of the ricotta cheese and mozzarella mixture on top of the pasta sheets. Then add a layer of bolognese sauce.

Step 6: Repeat the previous steps until you have used all your ingredients, ending with a layer of bolognese sauce.

Step 7: Spread the leek cream on top of the lasagna, covering it entirely.

Step 8: Cover the baking dish with foil and place it in the oven. Let the lasagna bake for 30 minutes.

Step 9: After 30 minutes, remove the foil and let the lasagna bake for another 15 minutes, or until the top is golden brown.

Step 10: Remove from the oven, let it cool for a few minutes, then serve.

This lasagna recipe with truffle ragù and leek cream is an excellent choice for a special occasion or a comforting meal. The combination of the rich truffle flavour with the sweet creaminess of the leek cream adds a unique twist to this classic Italian dish. Giving this recipe a try is sure to result in a super yummy meal that everyone will love!

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