A serving dish with mushroom & chestnut rotolo

Mushroom & chestnut rotolo

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(8 ratings)

Prep: 1 hr Cook: 40 mins

More effort

Serves 4

Serve this vegan bake for a dinner party, or on Christmas Day. The honeycomb effect of rolled lasagne sheets looks fab and the crispy sage is so festive

Nutrition and extra info

  • Healthy
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal416
  • fat24g
  • saturates3g
  • carbs34g
  • sugars10g
  • fibre10g
  • protein10g
  • salt0.3g
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  • 30g dried mushrooms



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 240g chestnuts
  • 6 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 banana shallots, finely sliced
  • 3 fat garlic cloves, crushed
  • 3 rosemary sprigs
  • 500g fresh wild mushrooms, brushed clean and roughly chopped



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 125ml vegan white wine
  • 350g vegan dried lasagne sheets
  • 4 tbsp panko breadcrumbs
  • ½ small pack sage, leaves picked



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • truffle oil (optional), to serve


  1. Soak the dried mushrooms in 350ml boiling water and set aside until needed. Blitz ¾ of the chestnuts with 150ml water until creamy. Roughly chop the remaining chestnuts.

  2. 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 mins more. Add the wild mushrooms, 2 tbsp oil and some seasoning. Cook for 3 mins until they begin to soften. Drain and roughly chop the dried mushrooms (reserve the soaking liquid), then add those too, along with the soy sauce, and fry for 2 mins more.

  3. Whisk the wine, reserved mushroom liquid and chestnut cream together to create a sauce. Season, then add half to the mushroom mixture in the pan and cook for 1 min until the sauce becomes glossy. Remove and discard the rosemary sprigs, then set the mixture aside.

  4. Heat oven to 180C/160C fan/gas 4. Bring a large pan of salted water to the boil and get a large bowl of ice water ready. Drop the lasagne sheets into the boiling water for 2 mins or until pliable and a little cooked, then immediately plunge them into the cold water. Using your fingers, carefully separate the sheets and transfer to a clean tea towel. Spread a good spoonful of the sauce on the bottom two thirds of each sheet, then, rolling away from yourself, roll up the shorter ends. Cut each roll in half, then position the rolls of pasta cut-side up in a pie dish that you are happy to serve from at the table. If you have any mushroom sauce remaining after you’ve rolled up all the sheets, simply push it into some of the exposed rolls of pasta.

  5. Pour the rest of the sauce over the top of the pasta, then bake for 10 mins or until the pasta no longer has any resistance when tested with a skewer.

  6. Meanwhile, put the breadcrumbs, the last 2 tbsp olive oil, sage leaves and some seasoning in a bowl, and toss everything together. Scatter the rotolo with the crumbs and sage, then bake for another 10 mins, until the top is golden and the sage leaves are crispy. Leave to cool for 10 mins to allow the pasta to absorb the sauce, then drizzle with a little truffle oil, if you like, before taking your dish to the table.

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Comments, questions and tips

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simone van tiel's picture
simone van tiel
23rd Dec, 2019
The flavours are great but the method of par cooking the lasagne sheets and rolling the sauce is too giddily and complicated, impossible really. I ended up using the mushroom ragu into a lasagne.
hybridauth_user 1109's picture
hybridauth_user 1109
21st Dec, 2018
Having read previous comments here I did not even attempt to roll it how it was said in the recipe. Instead I threw in two pasta sheets at a time, took them when bendy, cut into half and threw back in because they were already going hard by the time I was ready to roll them up. I placed the sauce in the dish, rolled up one sheet at a time and stuck it in the sauce. This seemed to work pretty well! So really you don't need the ice water for the pasta but keep it close anyway as it will be handy for your fingers! Sauce tastes nice although I haven't put it in the oven yet as i'm freezing it for a Christmas meal. This better be worth it haha
28th Feb, 2018
Oh how I laughed as the slippery pasta sheets and slippery mushroom sauce failed to roll, or cut without all the musrooms sliding out the sides of the pasta.. In the end, I made lots of pasta rolls stood them up and poured the sauce in from the top.... Whereupon it slumped during cooking leaving the lasagne sheets one notch crunchier than a bag of walkers Crisps. The end result tasted OK, however it would be far easier to simply layer it as a lasagne. In conclusion, unless you are Harry Potter, or have him at hand, don't try rolling it up. As for doing it on a clean towel? You could maybe cut the middle man out and just eat the towel for a nutritious vegan meal instead. P. S. - Save the rest of the White wine.. You will need it to ease the pain.
simonjohnrobertz's picture
20th Nov, 2017
This was pretty amazing.
21st Nov, 2017
hi do you think I would be able to make this a day ahead or would it go dry?
Mel Day's picture
Mel Day
24th Dec, 2017
Please can you tell me what sort of chestnuts? I have fresh raw ones is that right? Making now for Christmas eve supper.
goodfoodteam's picture
24th Dec, 2017
This recipe uses the cooked whole chestnuts which are available from the supermarket from brands such as Merchant Gourmet. To prepare the chestnuts yourself, check out our feature here: https://www.bbcgoodfood.com/howto/guide/how-roast-chestnuts
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