Deconstructed mushroom and butternut lasagne with lavender-infused butter is the perfect gourmet dish: comfort food and delicate, sophisticated flavours in the same bowl. Don’t be intimidated – it tastes like it took hours but is incredibly simple!
Deconstructed mushroom and butternut lasagne with lavender-infused butter
Ingredients
Lasagne
- pinch salt
- 15ml (1 tbsp) olive oil
- 500g dry lasagne sheets
Filling
- 50g salted butter
- 300g button mushrooms, sliced
- 100ml fresh double-thick cream
- 600g butternut, peeled, seeded, thinly sliced and boiled until soft
Lavender-infused butter
- 50g salted butter
- 10ml (2 tsp) lavender flowers, finely chopped
- small handful fresh sage, chopped
To serve
- 50g pine nuts, roasted
- 10g Parmesan, shaved
- sea salt and freshly ground black pepper, to taste
- small handful fresh lavender sprigs, to garnish
Instructions
For the lasagne, boil enough water to cover the lasagne sheets in a large saucepan over medium heat. Add the salt, olive oil and lasagne sheets one at a time, and boil until al dente, 10 – 15 minutes.
For the creamy mushroom filling, melt the butter in a saucepan over medium heat. Add the mushrooms and fry, 5 minutes. Add the cream and cook while stirring, 1 minute. Set aside.
For the lavender-infused butter, heat a separate saucepan over low heat and melt the butter. Once the butter starts to sizzle, add the lavender and sage. Remove from heat and set aside to infuse, 15 – 20 minutes.
To assemble, layer the lasagne sheets, the mushrooms and the butternut slices in a bowl. Drizzle with lavender butter and sprinkle with pine nuts and Parmesan shavings. Season and garnish with fresh lavender. Serve while still warm.
