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Wagyu and Perigord Truffle Lasagne

  • Feeds 4 - 6 people
  • Prep time 10m
  • Cook time 90m
Description

Lasagne is the ultimate comfort food and what better way to add a Fine Food Specialist twist than by using wagyu beef instead of regular mince and showering the whole dish with plenty of fresh black truffle? 

  • 500g wagyu mince
  • 1 large white onion, diced
  • 1 carrot, peeled and grated
  • 2 stems celery, diced
  • 3 tins tomato
  • 1 tbsp tomato puree
  • 3-4 cloves garlic, minced
  • 10g Perigord truffle
  • Fresh lasagne sheets x 1 pack
  • Parmesan
  • Milk
  • 60g butter, unsalted
  • 60g flour
  • 50g cheddar, grated
  • Nutmeg
  • Handful fresh basil
  • Fresh or dried oregano
  • Salt
  • Black pepper
  • Bay leaf
  1. Add wagyu mince to a saucepan and fry off for 10-15 mins until fully cooked out. Remove the mince and place in a separate bowl.
  2. While the beef is cooking you can prepare the vegetables. Add the onion, celery, and carrot to the same saucepan you cooked the mince in. Add a little olive oil if needed. Let the mirepoix soften before adding the mince back in. Add the garlic and oregano. Squeeze a tablespoon of tomato puree into a clear space in the pan and cook out for a bit before mixing with everything.
  3. Season with salt and pepper (and chilli flakes if you like) Add in the tins of tomato. Swirl the empty cans with water to get the rest out. Let simmer for 30-60 mins until reduced.
  4. For the bechamel, add the butter to a saucepan and let melt before adding the flour. Cook out the mixture for a few mins before adding the milk a bit at a time. Vigorously whisk as you go to keep the sauce lump-free and continue until you have reached the desired consistency. Stir in the grated cheddar and season with pepper and salt. Grate in nutmeg and toss a bay leaf in.
  5. Preheat the oven to 180 and start layering up the lasagne. Spread a spoonful of the tomato sauce into the bottom of a large oven-proof dish and then place a lasagne sheet on top. Add more meat sauce onto the pasta sheet before adding a bit of the bechamel, and grate over some parmesan. Continue until the dish is full or you have used up the lasagne sheets and for the final layer pour the rest of the bechamel over to cover up the meat layer completely and grate a generous layer of parmesan over.
  6. Place in the oven to cook for around 30 mins or until the top is golden.
  7. Take out the oven and let cool for 10-20 mins before shaving over the Perigord truffle. Serve and shave over more fresh truffle and parmesan.

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