Dig the earthy flavour of a seasonal lasagne. This lasagne uses truffle oil but in autumn and winter you might be able to get your hands on some fresh Australian truffles to grate into the mixture. This will take the dish to another level.
Category: not set
Cuisine: not set
2 tbsp extra virgin olive oil
1 small brown onion diced
sea salt and freshly ground pepper
3 cloves garlic chopped
1/3 cup dry white wine
pinch castor sugar
2 tins diced tomatoes
1 large celeriac
80 g unsalted butter
1 cup pure cream
1 tbsp truffle oil
2 bunches English spinach
1 small leek thinly sliced
instant dried lasagne sheets enough for three layers
300 g goat's cheese crumbled
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