📖 Instructions

1. Preheat your oven to 375°F (190°C). Grease your 9x13 inch baking dish. This is crucial for easy removal later!
2. In a large skillet, sauté 1 tablespoon of olive oil over medium heat. Add 1 pound of mixed wild mushrooms (I love a blend of oyster, chanterelle, and shiitake – but get creative!) and sauté for about 8-10 minutes, or until they are tender and have released their moisture. Season generously with salt and freshly ground black pepper. Don't be shy with the pepper!
3. In a separate bowl, whisk together 2 large eggs, 1 cup of heavy cream, 1/2 cup of grated Parmesan cheese, 1/4 cup of chopped fresh parsley (or 1 tablespoon dried parsley—if you're lazy!), and a pinch of nutmeg. This creamy mixture is the heart of the lasagna's richness!
4. In another bowl, combine 15 ounces of ricotta cheese with 1/4 cup of grated Parmesan cheese and 1/4 teaspoon of salt. Gently mix until combined. Don't overmix—you want it to be slightly chunky. It adds texture!
5. Assemble the lasagna: Spread a thin layer of your mushroom mixture in the bottom of the prepared baking dish. Layer with 3-4 lasagna noodles, overlapping as needed. Spread half of the ricotta mixture over the noodles, then top with about 1/3 of the creamy egg mixture. Repeat the layers: mushrooms, noodles, ricotta, egg mixture. Top with another layer of noodles, then the remaining mushroom mixture, followed by the rest of the creamy mixture and a final layer of noodles.
6. Sprinkle generously with remaining Parmesan cheese and a drizzle of truffle oil. Mmm, truffle oil…
7. Bake uncovered for 35-40 minutes, or until the lasagna is bubbly, golden brown, and heated through. Check for doneness by inserting a knife into the center—it should come out clean.
8. Let stand for 10-15 minutes before slicing and serving. This allows the lasagna to set up a bit and makes it easier to cut cleanly. Patience, young padawan!