Truffled Celeriac And Cavolo Nero Lasagne | olivemagazine

Ingredients

• 450g celeriac peeled and cut into 1-2cm cubes
• 5g dried mushrooms
• ½ shallot sliced
• 850ml whole milk
• 200g cavolo nero or kale stalks removed
• 3 tbsp toasted pine nuts
• 40g parmesan (or vegetarian alternative) plus a grating
• ½ lemon juiced
• 1 garlic clove peeled
• leaves from ½ sprig of rosemary
• 7 tbsp olive oil plus a drizzle
• 15 dried no pre-cook lasagne sheets
• 40g butter
• nutmeg a grating
• 30g plain flour
• 2 tsp truffle oil (or up to 3 tsp)
• 250g mozzarella ball drained and sliced
• bitter leaf salad to serve