Mini Truffle Mushroom Lasagna (มินิลาซานญ่าทรัฟเฟิลไส้เห็ด)

1.Finely chop the shallots and champignon mushrooms using a food processor. Heat a pan over medium heat and add the unsalted butter. Sauté the shallots until translucent and fragrant, then add the chopped mushrooms and thyme. Cook until the mushrooms are fully cooked and the moisture has evaporated. Season with salt and black pepper. Remove from heat and let cool completely.

2.Bring a pot of salted water to a boil. Cook the lasagna sheets for about 6 minutes until pliable. Remove and lay them flat on a tray lightly brushed with olive oil. Brush a little more olive oil over the sheets.
Spread a small amount of truffle sauce over about one-third of each lasagna sheet. Spoon half of the mushroom filling on top, then fold the sheet over to cover the filling. Add a little more truffle sauce, followed by the remaining mushroom filling, then fold the lasagna sheet back over the top. The folding should resemble an “S” shape.

3.Prepare a small rectangular baking dish, approximately 4 × 6 inches. Spread a thin layer of truffle sauce on the bottom of the dish. Place the folded lasagna inside, drizzle a little truffle sauce over the top, and sprinkle evenly with mozzarella cheese.

4.Bake at 200°C for about 5 minutes, or until the cheese has melted and starts to turn golden. Remove from the oven and serve hot.