Step 2

Blitz three-quarters of the chestnuts with 5/8 cup of water until creamy, and roughly chop the rest.

Step 3

Heat 2 tbsp of olive oil in a large non-stick skillet and fry the shallots with a pinch of salt until soft, then add the garlic, the chopped chestnuts and the rosemary and fry for 2 minutes.

Step 4

Add the wild mushrooms with another 2 tbsp of oil and seasoning and cook for 3 minutes, until they start to give.

Step 5

Drain the soaked mushrooms, keeping every drop of the liquid, chop them roughly, and add them to the pan with the soy sauce. Fry for 2 minutes more.

Step 6

Whisk the white wine, the reserved soaking liquid and the chestnut cream together and season it. Stir half of it into the mushrooms and cook for a minute until glossy, then pull out the rosemary and set the filling aside.

Step 7

Heat the oven to 350°F/325°F fan/gas 4. Bring a large pan of salted water to the boil and set a bowl of iced water beside it.

Step 8

Drop the lasagne sheets into the boiling water for 2 minutes until pliable, then plunge them straight into the iced water, peel them apart with your fingers and lay them out on a clean dish towel.

Step 9

Spread a good spoonful of filling across the bottom two-thirds of each sheet and roll it up from the short end, away from you. Cut each roll in half.

Step 10

Stand the halves cut side up in a pie dish you are happy to bring to the table, and push any leftover filling down into the exposed rolls.

Step 11

Pour the remaining sauce over the top and bake for 10 minutes, until a skewer meets no resistance in the pasta.

Step 12

Toss the breadcrumbs with the last 2 tbsp of oil, the sage leaves and seasoning, scatter them over the rotolo and bake for another 10 minutes, until the top is golden and the sage has crisped.

Step 13

Let it stand for 10 minutes before serving. The pasta absorbs the sauce in that time, and the dish cuts cleanly instead of sliding apart. Drizzle with truffle oil if you have it.