Deconstructed mushroom and butternut lasagne with lavender-infused butter – Food & Home Magazine

Ingredients

• <h3>Lasagne</h3>
• pinch salt
• 15ml (1 tbsp) olive oil
• 500g dry lasagne sheets
• <h3>Filling</h3>
• 50g salted butter
• 300g button mushrooms, sliced
• 100ml fresh double-thick cream
• 600g butternut, peeled, seeded, thinly sliced and boiled until soft
• <h3>Lavender-infused butter</h3>
• 10ml (2 tsp) lavender flowers, finely chopped
• small handful fresh sage, chopped
• <h3>To serve</h3>
• 50g pine nuts, roasted
• 10g Parmesan, shaved
• sea salt and freshly ground black pepper, to taste
• small handful fresh lavender sprigs, to garnish