Heat 2 tbsp olive oil in a frying pan. Fry the shallots until soft. Then add the garlic, 1/3 of the chopped chestnuts and rosemary. Add the wild mushrooms, 2 tbsp oil and season. Cook for 3 minutes until they begin to soften. Add the chopped swiss chard, sautéing for 2 more minutes. Add the tomato sauce and let simmer for 5 minutes.
In a blender put the remaining chestnuts with 150ml water until creamy.
Whisk the wine and chestnut cream together to create a sauce. Season with salt and pepper, then add half to the mushroom mixture in the pan and cook for 1 min. Remove and discard the rosemary sprigs, then set the mixture aside. Heat up the remaining olive oil with the tomato sauce, chopped basil, salt and pepper, until it thickens. Add the Violife Block Original cubes.
Heat oven to 180°C.
Boil a large pot of water and prepare a large bowl of ice water. Drop the lasagne sheets into the boiling water for 2 minutes, then immediately plunge them into the cold water. Carefully separate the sheets and spread out onto a clean towel. Spread some tomato sauce on the bottom of a baking dish. Then add some filling to two thirds of each sheet, rolling up shorter ends. Cut each roll in half, then position the rolls cut-side up in the baking dish loosely. Add any extra sauce between the pasta rolls and sprinkle with Violife Grated Original. Drizzle with some olive oil and bake for 20 minutes until Violife has melted. Serve with basil leaves on top.