Step 2

Blitz three-quarters of the chestnuts with 150 ml water until creamy to form a chestnut cream. Roughly chop the remaining chestnuts.

Step 3

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

Step 4

Add the wild mushrooms, 2 tbsp olive oil and seasoning. Cook for 3 minutes until beginning to soften. Drain and roughly chop the soaked dried mushrooms, reserving the soaking liquid. Add the dried mushrooms and soy sauce to the pan and fry for 2 more minutes.

Step 5

Whisk together the white wine, reserved mushroom soaking liquid and chestnut cream to make a sauce. Season. Add half the sauce to the mushroom mixture and cook for 1 minute until glossy. Remove and discard the rosemary sprigs. Set the mushroom filling aside.

Step 6

Heat oven to 180°C (160°C fan/gas 4). Bring a large pan of salted water to the boil and prepare a bowl of iced water. Drop the lasagne sheets into the boiling water for 2 minutes until pliable. Immediately plunge into the iced water, carefully separate the sheets and transfer to a clean tea towel.

Step 7

Spread a good spoonful of mushroom filling over the bottom two-thirds of each lasagne sheet. Roll up from the shorter end, rolling away from yourself. Cut each roll in half. Arrange cut-side up in a pie dish. Push any remaining filling into the exposed rolls.

Step 8

Pour the remaining sauce over the top and bake for 10 minutes until the pasta is tender when tested with a skewer.

Step 9

Mix the breadcrumbs, remaining 2 tbsp olive oil, sage leaves and seasoning in a bowl. Scatter over the rotolo and bake for a further 10 minutes until the top is golden and the sage is crispy.

Step 10

Leave to cool for 10 minutes to allow the pasta to absorb the sauce. Drizzle with truffle oil if using, and serve at the table.