Lactalis Culinary

Award-winning chef. Successful restaurateur. Iron Chef judge. Social media star. Donatella Arpaia has done it all. Still her favorite thing to do is working in the kitchen, creating inspiring dishes using the freshest, most authentic ingredients—including Galbani® cheese. Explore her latest menu ideas and learn tricks of the trade from this inspirational entrepreneur.

Galbani® Truffle Lasagna

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INGREDIENTS

Béchamel

2 tbsp. Unsalted butter
2 tbsp. All-purpose flour
2 Shallots, minced
½ cup White wine
1 qt. Whole milk
3 Sprigs fresh thyme
  Fresh ground nutmeg to taste

Lasagna

3 lbs. Galbani Whole Milk Ricotta
2 cups Galbani Parmesan, grated
2 Eggs
¼ cup Parsley, chopped
1 pkg. Oven-ready pasta sheets
1 – 2 lbs. Galbani Premio Mozzarella, shredded
2 oz. Truffle carpaccio (shavings)
  Kosher salt & freshly ground black pepper to taste
  Baby chives, for garnish

 

METHOD

Béchamel

  1. Heat butter and flour, stirring in a pan. Add shallots and cook for 1 minute.

  2. Add white wine and cook for 1 – 2 minutes. Add milk, thyme, and nutmeg and cook until thick (10 minutes).

 

Lasagna

  1. Preheat oven to 350 degrees F.

  2. Ricotta filling: Mix Ricotta, 1 cup of Parmesan, eggs, parsley, salt, and pepper together.

  3. Coat bottom of 9 x 13-inch casserole with some béchamel. Cover bottom with two pasta sheets. Cover with ½ of Ricotta mixture. Scatter some truffle shavings. Top with some Parmesan. Top with some shredded Mozzarella. Layer with two pasta sheets. Use rest of Ricotta and add more Parmesan and truffle shavings.

  4. Put béchamel over the top, and some Mozzarella and Parmesan over that layer. Bake for 30 minutes covered.

  5. Bake for 15 – 20 minutes uncovered or until nicely browned and heated through. Let sit for 15 minutes before cutting. Garnish with baby chives.

Pairings

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