Thomas Keller's Black Winter Truffle “Lasagna” Recipe

Thomas Keller's Black Winter Truffle “Lasagna” Recipe
Staff Writer
Black Truffles


Black Truffles

For special occasions, few foods evoke a feeling of luxury and celebration like the otherworldly aroma of fresh truffles.  In this lasagna, fresh winter truffles are paired with silky pasta and rich Castelmagno cheese to create a dish full of powerful flavors. Sauce périgourdine, the traditional French truffle sauce, adds an additional layer of truffle flavor.

For more traditional recipes, check out some of our best lasagna recipes.


For the pasta:

Put the flour on the work surface and make a well in the center. Add the egg yolks, whole egg, milk, and oil to the well. With your fingertips gradually mix in the flour from the sides, drawing in more flour as the dough thickens. Knead the dough until it is elastic then allow it to rest for approximately 30 minutes. Roll the dough on Level 1 through a pasta machine to fit a 9-inch square baking tray. You will need enough pasta sheets to form 8 layers.

For the sauce mornay:

In a heavy-bottomed saucepan, melt the butter until it foams. Stir in the flour and toast it until you smell a nutty aroma. Whisk in the milk and continue stirring as it comes to a simmer.  Simmer the sauce over low heat for 15 minutes, stirring often to prevent the sauce from burning on the bottom of the pan. Whisk in the truffles and cheese to combine. Pass through a fine-mesh strainer or chinois, season with salt to taste and reserve. 

For the sauce périgourdine:

Heat the canola oil in a wide heavy-bottomed saucepan over medium-high heat. Add the chicken bones to the hot oil and let them roast until well browned on all sides. Discard any rendered fat. Add enough cold water to cover half the bones and bring to a simmer. Reduce the heat and simmer until all liquid has evaporated. Any brown bits that collect at the bottom of your pan will intensify both the color and flavor of the stock. Repeat this step using the chicken stock instead of water. Once the reduction is complete and the bones begin to roast, add the onions, leeks and carrots and cook them until the vegetables are caramelized.

Add enough veal stock to reach approximately three times the volume of the bones and vegetables. Reduce the volume by half then strain twice: first through a coarse strainer, then through a fine-mesh strainer or chinois. Stir in the truffles and add salt to taste. 

To complete, spray the 9-inch square baking tray with non-stick spray. Alternate a layer of pasta with a layer of sauce mornay then with a layer of shaved black truffles until you have 8 layers.  Wrap the tray twice with aluminum foil and bake at 350 degrees for approximately 40 minutes or until fork tender. Refrigerate the lasagna overnight.

To serve, preheat the oven to 350 degrees. Cut the cold lasagna into 4 portions and arrange them on a parchment-lined sheet pan.  Heat in the oven until it is hot throughout. Serve the lasagna with the sauce périgourdine.


Calories per serving:

1,440 calories

Dietary restrictions:

High Fiber Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added

Daily value:



  • Fat 54g 83%
  • Carbs 158g 53%
  • Saturated 16g 80%
  • Fiber 8g 32%
  • Trans 0g
  • Sugars 17g
  • Monounsaturated 17g
  • Polyunsaturated 5g
  • Protein 73g 146%
  • Cholesterol 794mg 265%
  • Sodium 2,813mg 117%
  • Calcium 532mg 53%
  • Magnesium 118mg 29%
  • Potassium 1,728mg 49%
  • Iron 14mg 80%
  • Zinc 5mg 36%
  • Phosphorus 913mg 130%
  • Vitamin A 628µg 70%
  • Vitamin C 7mg 11%
  • Thiamin (B1) 2mg 117%
  • Riboflavin (B2) 2mg 129%
  • Niacin (B3) 18mg 88%
  • Vitamin B6 1mg 43%
  • Folic Acid (B9) 455µg 114%
  • Vitamin B12 2µg 36%
  • Vitamin D 5µg 1%
  • Vitamin E 4mg 19%
  • Vitamin K 21µg 26%
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