One of my favorite meals mama used to make was good ole fashioned lasagna. This one is a little bit different than the traditional - using white sauce, truffle butter, and lots of mushrooms. You can lighten this dish up by using skim milk, less cheese, and more mushrooms - either way, it's absolutely delightful!
8 ounces regular Lasagna noodles
1 tablespoon olive oil
1 pound mushrooms (I like to use a blend of different kinds)
Kosher salt and freshly cracked pepper
1/2 cup ricotta
1 1/2 cups shredded part-skim mozzarella
1/2 cup shredded Parmesan
3 tablespoons Truffle butter (1.5 ounces)
1/4 cup flour
2 1/4 cups milk (skim for lower fat/calories)
1/2 teaspoon ground nutmeg
Truffle oil - optional
Heat oven to 400 degrees. Place noodles in an 8 x 12 baking dish and cover with the hottest tap water you can get from your sink. Soak for 25 to 30 minutes until soft then drain and set aside. If wavy part of noodle still seems too crunchy, add more hot tap water for about 5 more minutes - drain and set aside. Dry baking dish.
Heat olive oil over medium heat and add half of the mushrooms with a dash of salt and pepper. Cook until just soft then add the rest of the mushrooms with a dash of salt and pepper. Cook until just soft. Take off the heat and let slightly cool. Add the ricotta, half the mozzarella, and half the Parmesan. Mix together and set aside.
In another pan, heat truffle butter until melted. Whisk in the flour and cook for about 2 minutes. Slowly add the milk, whisking everything together. Let come to a slight boil and thicken - it should be thick enough to coat the back of a spoon. Add the nutmeg, about 1/2 teaspoon of kosher salt, and 1/4 teaspoon pepper - taste for seasoning. Add more if needed.
Build the lasagna. Spoon a thin layer of the sauce in the bottom of the pan. Layer half the noodles, half the sauce, and the mushroom mixture. Repeat for the top layer with the rest of the noodles, the rest of the sauce, and the rest of the mushroom mixture. Sprinkle with the remaining mozzarella and Parmesan. Bake for about 20 to 25 minutes or until golden and bubbly. Serve with a drizzle of truffle oil, if desired.