Gluten-Free Mushroom Truffle Lasagna for 8-10

Dinner in the Field believes that gluten-free food should taste just as good as the original version. With the founder being gluten-free, she has spent many hours dedicated to making that happen.

To make this decadent lasagna, Italy’s most prized possession, the truffle, is paired with wild foraged porcini mushrooms that are gathered and persevered during the rains of autumn. They’re combined with creamy béchamel sauce and layered in-between thin sheets of hand-rolled pasta!

Dinner in the Field is the brilliant creation of Paige Healy. She spent many warm summer evenings at her uncle’s farm in Southern Italy, enjoying rustic Italian fare and sipping wine from local vineyards, and was inspired to recreate that same al fresco, familial dining experience in the rural outskirts of Richmond, Virginia using only locally-sourced, farm-to-table ingredients. The result was Dinner in the Field, which has since been named one of the world’s 10 best outdoor dining experiences by Jetsetter Magazine.

More Details

This package serves 8-10 people and includes 1 tray of Gluten-Free Mushroom Truffle Lasagna

  • Each tray measures 13″ × 10.5″ and weighs 8 lbs.

Ingredients

Gluten-Free Mushroom Truffle Lasagna – Imported Italian Porcini Mushrooms, Black Truffle, Porcini Cream, Pecorino Cheese, Oyster Mushrooms, Gluten Free Lasagna Noodles, Bechamel (Butter, Gluten Free Flour, Milk, Nutmeg, Clove, Bay Leaf, Onion)

Instructions / Storage

  • Gluten-Free Mushroom Truffle Lasagna ships frozen with ice packs, may thaw in transit
  • Remove packaging and place immediately in the refrigerator or freezer
  • Once prepared, Gluten-Free Mushroom Truffle Lasagna can be stored at room temperature for up to 4 hours, in the refrigerator for up to 4 days, or in the freezer for up to 2 weeks.

To Serve
From Thawed

  • Let gluten-free mushroom truffle lasagna defrost in your refrigerator overnight.
  • When ready to cook, preheat oven to 400°F.
  • Take gluten-free mushroom truffle lasagna directly from refrigerator and place on sheet tray; do not remove lid.
  • Bake for 60 minutes or until internal temperature reaches 165°F.
  • Turn oven up to 425°F, remove lid and cook for an additional 5 minutes to brown the top.
  • Remove from oven and allow to rest for 10–15 minutes prior to serving.
  • Enjoy!

From Frozen

  • Let gluten-free mushroom truffle lasagna defrost in your refrigerator overnight.
  • When ready to cook, preheat oven to 400°F.
  • Take gluten-free mushroom truffle lasagna directly from refrigerator and place on sheet tray; do not remove lid.
  • Bake for 2 hours or until internal temperature reaches 165°F.
  • Turn oven up to 425°F, remove lid and cook for an additional 5 minutes to brown the top.
  • Remove from oven and allow to rest for 10–15 minutes prior to serving.
  • Enjoy!
Download Storage and Prep Instructions

Shipping Details

  • Dinner in the Field ships Monday-Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii will incur an additional $35 charge for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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