Deconstructed mushroom and butternut lasagne with lavender-infused butter

May 17, 2017
Deconstructed mushroom and butternut lasagne with lavender-infused butter recipe

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!

Print Recipe

Deconstructed mushroom and butternut lasagne with lavender-infused butter

Serves: 4
Cooking Time: 45 mins

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

1

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.

2

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.

3

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.

4

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.

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May 17, 2017 By
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