Layered White Truffle Lasagna

Method

1. 1

   Ahead: make the pasta dough. Set aside ½ cup of flour for your “bench flour.” We will use this when we roll the pasta out later. Lay the remaining flour on your counter and make a well in the center. Add the egg yolks, whole egg, and olive oil. Whisk the eggs and oil together with a fork until combined.

2. 2

   Ahead. Using your index finger like a dough hook, mix the eggs and oil into the flour until shaggy. Knead the dough until smooth, about 5-8 minutes. Cover with plastic wrap and set aside to rest until class time.

3. 3

   Ahead. Preheat the oven to 375F. Fill a large pot with water, cover, and bring to a boil on the stove on high heat.

4. 4

   In a medium pot, whisk together the bechamel sauce until smooth. Place over low heat and heat gently until emulsified. Remove the pot from the heat and whisk in the eggs. Season with black pepper and a Pinch of truffle salt or flaky sea salt. Leave the bechamel and bolognese sauce on the counter top to temper. Roll out the pasta into a very thin sheet, thin enough to read a piece of paper through.

5. 5

   Portion the pasta sheets into 8-12 pieces long enough to cover the inside of the container. Lightly season the boiling water with kosher salt. Add the pasta to the pot and cook for 2 minutes. Remove the pasta from the water and plunge into a bowl filled with cold water to cool for 1-2 minutes. Once cooled, remove the pasta from the water and pat dry with a kitchen towel.

6. 6

   How to assemble. Add a small amount of olive oil to the bottom of the container along with a tablespoon of bolognese sauce and line with a layer of pasta. Spread one third of the bechamel sauce over the first layer of pasta into a very thin layer.

7. 7

   Top the layer of bechamel with another layer of pasta and top that with one third of the bolognese sauce. Continue this process until you have used all of the bechamel and bolognese sauce. You will have 3 layers with bechamel and 3 layers with bolognese sauce with the last layer of bolognese on top. Grate the Parmesan cheese evenly on top of the final layer of bolognese sauce and add one sprinkle of truffle salt or flaky sea salt.

8. 8

   Cover the lasagna with aluminum foil and have it ready for the oven. Transfer the lasagna to the oven and bake for 45 minutes, turning halfway through the cooking time. After 45 minutes, remove the aluminum foil and turn the oven to broil.

9. 9

   Broil the lasagna for 2-3 minutes or until the top of the lasagna is golden brown and delicious. Remove from the oven and serve immediately to enjoy some of the finest lasagna you’ve ever made!!