By Chef Casey Corn
- 4 c whole milk
- 1 ea bay leaf
- pinch nutmeg
- 1 Tbs + 1 tsp kosher salt
- ¼ tsp ground white pepper
- ½ ea onion
- 1 lb lasagna
- ½ c butter
- ½ c flour
- 2 Tbs The Truffleist Truffle Sauce
- ½ c + ½ c parmesan, grated
- 1 c ricotta
- tt freshly ground pepper
In a medium pot, combine the milk, bay leaf, nutmeg, tablespoon of salt, white pepper, and the onion. Place over the lowest heat possible, and infuse flavors for at least 10 minutes without simmering or scalding.
While the milk infuses, combine the ricotta, half of the parmesan, the remaining salt, and freshly ground pepper to taste in a small bowl. Stir well, and set aside until ready to use.
Bring a large pot of heavily salted water to a boil, and cook the lasagna to al dente.
Preheat a high broiler, and place your oven rack on the second or third rung from the top, so as not to burn the dish.
Once the milk has infused, use a slotted spoon to remove and discard all aromatics. Add the butter and flour in, raise the heat to medium, and whisk often until the sauce thickens and becomes smooth. Stir in the truffle sauce and remaining parmesan.
Pour about ⅓ of the truffle sauce into a medium sized baking dish.
On a clean surface, lay a lasagna out flat. Spread some of the ricotta mixture over evenly, then roll up, and place in a baking dish, pushing it into the truffle sauce. Repeat with the rest of the lasagna sheets and ricotta filling. Spoon the remaining truffle sauce over the top.
Place under the broiler briefly, just until the top is golden and bubbling. Serve immediately.