Truffled Celeriac And Cavolo Nero Lasagne
Layers of celeriac béchamel swirled with a delicious cavolo nero pesto, plus a hint of very good truffle oil to add a note of luxury to things
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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
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