Mushroom & Chestnut Rotolo

1. Soak the dried mushrooms in 350ml of boiling water and set aside. Blitz three-quarters of the chestnuts with 150ml of water until creamy, then roughly chop the rest.
2. Heat 2 tbsp of olive oil in a large non-stick frying pan. Fry the shallots with a pinch of salt until soft, then add the garlic, chopped chestnuts and rosemary and fry for another 2 minutes. Add the wild mushrooms, a further 2 tbsp of oil and some seasoning, and cook for 3 minutes until they start to soften. Drain the dried mushrooms (keeping the soaking liquid), chop them roughly, then add along with the soy sauce and fry for 2 minutes more.
3. Whisk the wine, reserved mushroom liquid and chestnut cream together into a sauce. Season it, then stir half into the mushroom mixture and cook for 1 minute until glossy. Lift out and discard the rosemary, then set the mixture aside.
4. Heat the oven to 180C/160C fan/gas 4. Bring a large pan of salted water to the boil and have a large bowl of iced water ready. Drop the lasagne sheets into the boiling water for 2 minutes until pliable, then plunge them into the cold water. Gently separate the sheets and lay them on a clean tea towel. Spread a good spoonful of sauce over the bottom two-thirds of each sheet, then roll up from the short end. Cut each roll in half and stand the pieces cut-side up in a pie dish. Tuck any leftover mushroom mixture into some of the exposed rolls.
5. Pour the rest of the sauce over the top, then bake for 10 minutes, or until a skewer slides through the pasta with no resistance.
6. While that bakes, toss the breadcrumbs with the last 2 tbsp of olive oil, the sage leaves and some seasoning. Scatter over the rotolo and bake for another 10 minutes, until golden and the sage has crisped. Leave to rest for 10 minutes so the pasta soaks up the sauce, then finish with a little truffle oil if you like before serving.

Tips from the ZestyPlate Kitchen

• Soak the dried mushrooms and hang on to the soaking liquid; it carries a lot of the savoury depth for the sauce.
• Blanch the lasagne sheets only until they turn pliable, otherwise they tear when you roll them.
• Roll the filling tightly and stand the cut pieces upright so the spiral shows when baked.
• Scatter the breadcrumb topping on near the end so it crisps up without catching.