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Pane Carasau Lasagne with Mushroom 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 DOP Extra Virgin Olive Oil into a heavy saucepan set over medium heat.
  4. Add mushrooms and sauté until cooked through and lightly browned on the edges (about 15 minutes).
  5. Drain any remaining liquid and lightly season with Casina Rossa Truffle and Salt, then set aside.
  6. Place ricotta in a small bowl, add ½ of the mushrooms; season with 1 teaspoon of Casina Rossa Truffle and Salt and 1 tablespoon EVOO with Black Truffle, mix well, and set aside.
  7. Place one parchment cracker in the bottom of a square baking dish.
  8. 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.
  9. Spread the 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.
  10. Drizzle with Casina Rossa EVOO with Black Truffle and sprinkle with Parmigiano Reggiano cheese.
  11. Bake for 25-30 minutes, until ricotta, is hot and melting.
  12. Remove from the oven and garnish with fresh parsley and allow to cool for a few minutes.
  13. Cut lasagna into 4 or 6 squares.
  14. Serve with a green salad and a rich red wine.

Buon Apettito!