Chestnut Lasagne

Ingredients:

For the dough:
5 eggs
4 tbsp melted butter
1 tbsp salt
700g sweet chestnut meal

For the filling:
500g cream cheese
250g finely-sliced mushrooms
300g bacon, chopped
500g mixed greens (any greens, including wild greens will do)
1/2 tsp nutmeg
100g melted butter

Method:

To make the egg pasta dough put the sweet chestnut meal in a bowl, make a well in the middle and add the beaten eggs, salt and melted butter. Mix with a wooden spoon until the dough comes together then use your hands for the final mixing. Tip the dough onto a floured surface and knead for about five minutes. Cut into about ten pieces, roll out roughly then pass through a pasta machine at least six times, until the dough becomes elastic. Use the pasta machine to thin the dough then cut int o lasagne sheets. This only works if the lasagne sheets are very thin, otherwise they will not cook. Drop the pasta sheets in boiling water and allow to cook for about 5 minutes.

Shred the greens. Add the chopped bacon to a pan and fry until done then add the greens and the nutmeg and cook until wilted. In another pan add the butter and use this to fry the mushrooms until soft. Add the grated cheese and mix until melted.

Add a layer of the bacon and greens to the base of a lasagne pan. Remove the pasta from the water and add a layer of pasta over the greens. Spoon some of the mushroom and cheese mixture on top. Continue with layers of pasta, greens, pasta and mushrooms until all the mixture has been used up (remember to finish with a layer of the cheese and mushrooms on top. Place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and bake for about 30 minutes, until the pasta is done and the cheese mixture on top is nicely browned.