Ingredients:

For the Mushroom Filling:

• 1 pound fresh mushrooms (e.g., cremini, shiitake, or wild mushrooms), finely chopped
• 2 tablespoons truffle oil
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons fresh thyme leaves
• Salt and black pepper, to taste
• 1/2 cup dry white wine (optional)
• 1/4 cup heavy cream
• 1/4 cup grated Parmesan cheese

For the Béchamel Sauce:

• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 4 cups whole milk
• Salt and nutmeg, to taste

For the Lasagna:

• 12 lasagna noodles, cooked and drained
• 1 1/2 cups shredded mozzarella cheese
• Fresh parsley or chives, for garnish (optional)

Instructions:

For the Mushroom Filling:

1. Sauté Mushrooms:

   • In a large skillet, heat the truffle oil and butter over medium-high heat. Add the chopped mushrooms and sauté until they are browned and have released their moisture, about 10-15 minutes.

2. Add Aromatics:

   • Add the finely chopped onion, minced garlic, and fresh thyme leaves to the skillet. Sauté for a few minutes until the onion becomes translucent.

3. Season and Deglaze:

   • Season the mushroom mixture with salt and black pepper. If desired, add white wine and cook until it's mostly evaporated.

4. Finish with Cream and Cheese:

   • Pour in the heavy cream and stir in the grated Parmesan cheese. Cook for a few more minutes until the mixture is creamy and well combined. Remove from heat.

For the Béchamel Sauce:

1. Melt Butter:

   • In a separate saucepan, melt the butter over medium heat.

2. Add Flour:

   • Add the all-purpose flour and whisk constantly until the mixture forms a smooth roux.

3. Whisk in Milk:

   • Gradually add the whole milk to the roux, whisking continuously to prevent lumps from forming. Continue to whisk and cook until the sauce thickens, which takes about 10-15 minutes. Season with salt and nutmeg to taste.

For Assembling the Lasagna:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C).

2. Layer the Lasagna:

   • In a greased 9x13-inch baking dish, spread a thin layer of béchamel sauce to prevent sticking. Place a layer of cooked lasagna noodles on the sauce.
   • Spread half of the truffled mushroom filling over the noodles, followed by a layer of shredded mozzarella cheese.
   • Add another layer of lasagna noodles, béchamel sauce, the remaining mushroom filling, and another layer of mozzarella cheese.
   • Finish with a final layer of lasagna noodles, béchamel sauce, and a generous sprinkle of mozzarella cheese.

3. Bake:

   • Cover the baking dish with foil and bake for about 25-30 minutes. Then, remove the foil and bake for an additional 15-20 minutes or until the lasagna is hot, bubbly, and the cheese is golden brown.

4. Garnish and Serve:

   • Garnish the Truffled Mushroom Lasagna with fresh parsley or chives if desired. Allow it to cool for a few minutes before serving.

This Truffled Mushroom Lasagna is a gourmet treat that combines the earthy richness of mushrooms with the luxurious flavor of truffle oil. It's a perfect dish for a special occasion or when you want to indulge in a decadent meal. Enjoy!