Mushroom & Chestnut Rotolo

Ingredients

• fresh lasagne sheets2 piece
• mixed mushrooms, chopped250g
• cooked chestnuts, chopped100g
• shallot, finely chopped1 piece
• garlic, minced2 clove
• rosemary, finely chopped1 sprig
• soy sauce1 tbsp
• For the sauce:As needed
• (400g) chopped tomatoes1 can
• garlic1 clove
• Handful of fresh basilAs needed
• Parmesan cheese, grated25g

Instructions

1. 1

   Step 1

   For the filling, sauté mushrooms, chestnuts, shallots, and garlic in olive oil until softened.

2. 2

   Step 2

   Stir in rosemary, soy sauce, and season with salt and pepper.

3. 3

   Step 3

   Cook fresh lasagne sheets according to package directions.

4. 4

   Step 4

   Lay the lasagne sheets on a clean surface and spread the mushroom and chestnut mixture over them.

5. 5

   Step 5

   Roll up the lasagne sheets tightly to create a 'rotolo'.

6. 6

   Step 6

   Place the rotolo in a baking dish, seam-side down.

7. 7

   Step 7

   For the sauce, blend tomatoes, garlic, and basil. Pour over the rotolo.

8. 8

   Step 8

   Top with grated Parmesan cheese.

9. 9

   Step 9

   Bake at 180°C (350°F) for 20-25 minutes, or until golden and bubbling.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Mushroom & Chestnut Rotolo can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.