Mushroom truffle lasagna

Preheat the oven to 220 degrees.

Finely chop the herbs. Cut the red pepper about half, remove the seeds, and finely chop the red pepper. Peel the garlic, cut it about half and remove the carrot. Grate the parmesan.

Cut the mushrooms into thin slices.

Put a large frying pan on the heat and heat some oil and fry the mushrooms for about 10 minutes. Add the thyme and red pepper and squeeze the garlic into the mushrooms. Let everything bake with the mushrooms for a while. Add the ricotta and truffle paste to the mushrooms and let it melt. Add the chopped parsley on the last.

Meanwhile, put a saucepan on the heat and heat the cream. Add the parmesan and a lot of pepper and let the cheese melt. Stir regularly.

Put a large pan of water on the heat and bring to the boil. Despite using fresh pasta, I still boil it in water to make the skins soften.

As soon as the water boils, add the lasagna sheets and cook for a few minutes.

Now place the first layer of lasagna sheets on the bottom of a baking dish. Cover with a large layer of the mushroom mixture and then some cheese sauce. Repeat twice and finish with a layer of cheese sauce. Sprinkle some pepper, parmesan and truffle oil over it.

Place the lasagna in the oven for 25 minutes.