1 Exquisite Italian White Truffle Polenta Lasagna Recipe

I still remember my first bite of truffle-infused pasta in a tiny trattoria outside Florence—the earthy, almost magical aroma that filled my nose before the fork even reached my lips. That moment sparked my obsession with white truffle’s luxurious flavor, and years later, I created this Italian White Truffle Polenta Lasagna to capture that same wow factor in every creamy, comforting layer. Trust me, this isn’t your nonna’s lasagna (though she’d absolutely approve).

By swapping traditional pasta for velvety polenta and adding that heavenly drizzle of white truffle oil, we’re taking lasagna from weeknight dinner to special occasion showstopper. The secret? Letting the polenta simmer low and slow until it’s rich enough to stand up to the ricotta and mozzarella, then baking it just until the edges get that perfect golden crust. It’s the kind of dish that makes guests whisper, “You made this from scratch?”—especially when they catch that intoxicating truffle scent wafting from the oven.

What I love most (besides the flavor, obviously) is how forgiving this recipe is. Forget precise pasta layering—here, rustic swoops of polenta and lasagna sheets create pockets of creamy, cheesy goodness in every bite. Whether you’re celebrating or just treating yourself, this dish brings a taste of Northern Italy right to your table.

Why You’ll Love This Italian White Truffle Polenta Lasagna

This dish is my ultimate crowd-pleaser for so many reasons—let me count the ways:

• Creamy dreamy texture: The polenta bakes up luxuriously smooth, hugging every lasagna sheet like a cozy blanket.
• Restaurant-worthy elegance: That drizzle of white truffle oil? Pure magic—it transforms humble ingredients into something special enough for date night.
• Vegetarian heaven: Packed with rich cheeses and earthy flavors, even meat-lovers won’t miss the meat (my carnivore husband devours three helpings).
• Easy wow factor: The golden, bubbling top looks like you spent hours—but our little truffle oil secret does all the heavy lifting.

Seriously, this lasagna checks every box—comforting yet fancy, simple but impressive. Just wait till you see everyone’s faces after that first bite!

Ingredients for Italian White Truffle Polenta Lasagna

Gather these simple but mighty ingredients—each one plays a starring role in creating that signature rich, earthy flavor:

• 2 cups polenta (not instant—we want that authentic coarse texture)
• 4 cups water (or vegetable broth for extra flavor depth)
• 1 cup heavy cream (this is what makes the polenta luxuriously creamy)
• 1/2 cup grated Parmesan cheese (freshly grated melts better than pre-shredded)
• 1/2 tsp salt (I use fine sea salt for even distribution)
• 1/4 tsp black pepper (freshly cracked if you have it)
• 9 lasagna sheets (no-boil sheets work beautifully here)
• 1 cup ricotta cheese (whole milk for maximum creaminess)
• 1/2 cup mozzarella cheese, shredded (low-moisture works best)
• 1 tbsp white truffle oil (see my notes below—this is the magic touch!)
• 1 tbsp fresh thyme, chopped (dried works in a pinch—use 1 tsp)

Ingredient Notes & Substitutions

The white truffle oil is non-negotiable for that signature aroma—look for one with real truffles in the ingredients. If you’re lucky enough to have fresh white truffle, shave it on at the end instead! For a lighter version, swap half the cream for whole milk, but expect a less velvety texture. No vegetable broth? A teaspoon of mushroom powder in the water adds umami depth.

Equipment Needed

Here’s the trusty kitchen crew that’ll help you whip up this Italian White Truffle Polenta Lasagna without any fuss:

• Large heavy-bottomed pot: My grandma’s old enamel pot is perfect for simmering polenta without scorching—just make sure it’s big enough to stir comfortably.
• Sturdy whisk: You’ll need this to banish any polenta lumps—I swear by my balloon whisk for getting that perfectly smooth texture.
• 9×13 inch baking dish: Glass or ceramic works best for even browning (and makes for a prettier presentation straight from oven to table).
• Reliable oven: Mine runs hot, so I keep an oven thermometer hanging inside—trust me, it’s saved many a dish from over-browning!

Bonus tools if you’re feeling fancy:

• Mandoline: Only if you’re using fresh truffle—those paper-thin shavings make all the difference.
• Silicone spatula: My secret for scraping every last bit of creamy polenta into the baking dish.

See? Nothing fancy—just the basics most home cooks already have. Now let’s get cooking!

How to Make Italian White Truffle Polenta Lasagna

Alright, let’s dive into the good stuff! This recipe comes together like a dream—just follow these steps and you’ll have a showstopper on your hands.

1. Start with the polenta: Bring your water (or broth) to a rolling boil in that heavy pot we talked about. Slowly rain in the polenta while whisking like your life depends on it—this prevents lumps better than anything. Reduce the heat to low and let it simmer for 20 minutes, giving it a good stir every 5 minutes. You’ll know it’s ready when it pulls away from the sides of the pot.
2. Creamy magic time: Off the heat, stir in the heavy cream, Parmesan, salt, and pepper. Taste it—this is when I always sneak an extra pinch of Parmesan because why not? The mixture should be thick but pourable, like a really luxurious pudding.
3. Prep your oven: While the polenta works its magic, preheat to 375°F (190°C). No rushing this—we want that even heat ready when we need it.

Layering the Italian White Truffle Polenta Lasagna

Here’s where the fun begins! Grab your baking dish and let’s build those beautiful layers:

• First layer: Spread about 1/3 of your creamy polenta across the bottom—it should be about 1/2 inch thick. Use the back of a spoon to smooth it into all the corners.
• Lasagna sheets next: Place three sheets side by side (they can overlap slightly—this isn’t architecture class!). Break one in half if needed to fill gaps at the edges.
• Ricotta clouds: Dollop half the ricotta over the sheets in little mounds, then gently spread it with a butter knife. Don’t stress about perfection—those uneven pockets make every bite interesting.
• Repeat: Another 1/3 polenta layer, three more lasagna sheets, the remaining ricotta. Finish with the last of the polenta smoothed lovingly over the top.
• Cheese blanket: Sprinkle that mozzarella evenly across the top—this is what’ll give us that gorgeous golden crust.

Baking & Finishing Touches

Slide your masterpiece into that preheated oven and bake for 30 minutes. You’re looking for bubbling edges and that mozzarella turning a perfect golden brown—I always watch through the oven window like it’s my favorite TV show.

When it’s done, resist the urge to dive right in! Let it rest for 10 minutes—this helps the layers set so you get clean slices. Then comes the magic: drizzle that luxurious white truffle oil over the top and sprinkle with fresh thyme. The aroma alone will have everyone crowding into your kitchen!

Pro tip: If you’re using fresh truffle instead of oil, shave it over individual portions right before serving—the heat makes those delicate slices release even more incredible flavor.

Tips for Perfect Italian White Truffle Polenta Lasagna

After making this lasagna more times than I can count (okay fine, it’s my go-to dinner party dish), here are my hard-earned secrets:

• Stir like your life depends on it: That first minute of whisking the polenta into boiling water is crucial—lumps are sneaky little devils that’ll ruin your smooth texture.
• Patience is cheesy: Letting the baked lasagna rest for 10 minutes isn’t just torture—it lets the layers set so you get those Instagram-worthy clean slices.
• Fresh herbs make all the difference: That thyme garnish? Use fresh—it adds a bright pop against the rich truffle flavor. (But if you must use dried, rub it between your fingers first to wake up the oils.)

Oh, and one bonus tip—always make extra. This stuff disappears faster than you can say “second helping!”

Serving Suggestions

This Italian White Truffle Polenta Lasagna deserves the perfect supporting cast! I love pairing it with a crisp arugula salad—the peppery greens cut through the richness beautifully. Roasted mushrooms or caramelized Brussels sprouts make earthy companions that echo the truffle’s depth. For wine? A silky Pinot Noir is my go-to—its bright red fruit dances perfectly with the creamy layers. Trust me, pour yourself a glass before plating—you’ll want to savor every bite!

Storage & Reheating

Okay, confession time—I’ve never actually had leftovers of this lasagna (it disappears that fast in my house). But on the rare occasion you do have some, here’s how to keep it tasting just as magical as day one:

• Cool it first: Let the lasagna come to room temperature before storing—about 30 minutes. Rushing this step creates condensation that’ll make the top layer soggy (and we worked too hard for that golden crust!).
• Airtight is right: Press plastic wrap directly onto the surface before sealing with a lid or foil. This prevents the polenta from drying out. It’ll stay perfect for up to 3 days in the fridge.
• Reheat like a pro: Skip the microwave (unless you love rubbery cheese). Instead, pop individual portions in a 350°F oven for 15-20 minutes, covered with foil to prevent over-browning. For extra crispiness, remove the foil for the last 5 minutes.

Freezer tip? Slice cooled lasagna into portions, wrap each tightly in parchment paper, then foil. Freeze for up to 2 months—thaw overnight in the fridge before reheating. The polenta might weep a little when thawed, but that truffle flavor? Still heavenly.

Nutritional Information

Now, I’m no nutritionist (just a passionate home cook who believes in balance!), but here’s the scoop on what you’re getting in each glorious slice of this Italian White Truffle Polenta Lasagna. Keep in mind—these are estimates that can vary based on your specific ingredients (like how generous you are with that Parmesan!).

• Serving Size: 1 hearty slice (about 1/6 of the dish)
• Calories: 420 (worth every single one!)
• Fat: 22g (12g saturated, 8g unsaturated)
• Carbohydrates: 45g (4g fiber, 3g sugar)
• Protein: 15g (thank you, cheese trio!)
• Sodium: 450mg
• Cholesterol: 60mg

My philosophy? This is celebration food—meant to be savored slowly with good company. The creamy polenta and cheeses deliver satisfying protein and calcium, while that drizzle of truffle oil? Pure happiness in every bite. Pair it with a big green salad if you’re watching portions, but honestly? Sometimes you just need to indulge in life’s delicious moments.

FAQs About Italian White Truffle Polenta Lasagna

Q1. Can I use cornmeal instead of polenta?
Technically yes—but trust me, it won’t be the same! Polenta has a coarser grind that gives this lasagna its signature creamy-yet-substantial texture. Fine cornmeal tends to get gluey. If you must substitute, look for “stone-ground cornmeal” (the coarsest you can find) and reduce simmering time to 15 minutes.

Q2. How can I make the truffle flavor stronger?
Oh, I love this question! First, splurge on high-quality white truffle oil with actual truffle pieces in the bottle—the cheap stuff just smells like chemicals. For special occasions, I’ll rub a fresh truffle on the warm lasagna right before serving (the heat releases insane aroma). Pro tip: Add a teaspoon of truffle salt to the polenta while cooking—it layers the flavor beautifully.

Q3. Can I assemble this ahead of time?
Absolutely! Here’s my make-ahead trick: Prepare through the layering steps, cover tightly with plastic wrap (pressed right on the surface), and refrigerate for up to 24 hours. When ready to bake, let it sit at room temp for 30 minutes while the oven preheats—then add 5 extra minutes to the baking time. The flavors actually deepen overnight!

Q4. Why does my polenta get lumpy?
Been there! The key is whisking constantly while slowly sprinkling in the polenta—imagine you’re making it rain over the boiling water. If lumps still appear, don’t panic! An immersion blender can rescue it (just pulse gently). My nonna would say “Lumps mean character,” but we both know smooth polenta makes better layers.

Q5. Can I freeze leftovers?
You can, but the texture changes slightly—the polenta tends to weep when thawed. If freezing, skip the truffle oil drizzle until reheating. Portion cooled slices between parchment paper in an airtight container for up to 1 month. Thaw overnight in the fridge, then reheat covered at 350°F until warmed through (about 20 minutes). The flavor still shines, but fresh is always best!

Share Your Experience

Nothing makes me happier than seeing your versions of this Italian White Truffle Polenta Lasagna come to life! Did your family go crazy for it like mine does? Did you add your own twist—maybe some sautéed mushrooms or a sprinkle of crispy pancetta? I want to hear all about it!

Leave a comment below telling me how it turned out (or what hilarious kitchen mishaps happened along the way—we’ve all been there!). Better yet, snap a photo of that golden, truffle-drizzled beauty and tag me on Instagram @[YourHandle]. I’ll feature my favorite recreations in my stories—nothing inspires me more than seeing how you make these recipes your own.

And if you loved it? A 5-star rating helps other home cooks discover this recipe too. This little lasagna has become my culinary love letter to Italy, and I’m so excited to share it with you. Now get cooking—I can’t wait to see what you create!

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