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Pane Carasau Lasagne with Truffle Sauce

Product Description

This traditional Sardinian lasagna is made with Pane Carasau flatbread instead of pasta sheets. The result is light and fluffy, laced with ricotta and delicate mushrooms enhanced with rich truffle.



  1. Preheat oven to 350°F.
  2. Rinse and dry the mushrooms; slice and set aside
  3. Pour Accademia Olearia Organic DOP EVOO into a heavy saucepan set over medium heat. Add mushrooms and sauté until cooked through and lightly browned on edges (about 15 minutes). Drain any remaining liquid and lightly season with Casina Rossa Truffle&Salt then set aside.
  4. Place ricotta in a small bowl, add ½ of the mushrooms; season with 1 teaspoon of Casina Rossa Truffle&Salt and 1 tablespoon Casina Rossa EVOO with Black Truffle, mix well and set aside.
  5. Place one parchment cracker in the bottom of a square baking dish. Spread evenly with ¼ of the ricotta/mushroom mixture, top with another parchment cracker add another layer of cheese and cracker. Spread with ¾ of the remaining mushrooms, place another cracker on top and repeat with two more layers of ricotta. Spread remaining mushroom mixture on top of the last cracker. There will be two layers of ricotta, with a layer of mushrooms, topped with two more layers of ricotta. Drizzle with Casina Rossa EVOO with Black Truffle and sprinkle with Parmigiano Reggiano cheese.
  6. Bake for 25-30 minutes, until ricotta is hot and melting. Remove from the oven and garnish with fresh parsley and allow to cool for a few minutes.
  7. Cut lasagna into 4 or 6 squares and serve with a green salad and a rich red wine.