Buttermilk bechamel with sottocenere al tartufo (truffled cheese)

Chanterelles, black trumpets, shitakes in sherry with a sprinkling of parsley

Spinach ricotta

Blurred lines: Panko vs. Parmesan

I was in the mood for some pasta, so I whipped up a mushroom-spinach lasagna for dinner. Decided to go easy on the sauce.  Rich, earthy, but also quite perky (hello, buttermilk!).