• 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

    Serves: 4
    Cooking Time: 45 mins


    • 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



    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.