1 head cavolo nero, leaves separated
1 garlic clove, peeled and minced
50g/1¾oz dried morels, soaked
1 handful trumpet mushrooms, cleaned
3 sage leaves
2 banana shallots, peeled and diced
1 tsp chopped fresh thyme
1 small truffle (optional)
6 fresh lasagne sheets
1 bay leaf
2 tbsp olive oil
truffle oil, to taste
500ml/18fl oz vegetable stock
50g/1¾oz unsalted butter
25g/1oz unsalted butter
50g/1¾oz vegetarian hard cheese, grated
100ml/3½fl oz double cream
125ml/4fl oz white wine