Ingredients
Mushroom mixture
White sauce
Method
Pork, mushroom and sage lasagne
1.Make mushroom mixture and white sauce.
2.Reserve a third of the white sauce, combine remaining sauce with mushroom mixture.
3.Preheat oven to 200°C.
4.Heat oil in large frying pan, add onion, garlic and chorizo, cook, stirring, until onion softens. Add minces, cook, stirring, until browned. Add marsala, stock and reserved porcini liquid, bring to the boil. Reduce heat, simmer, uncovered, until reduced by about a third.
5.Oil ovenproof dish (2-litre/8-cup). Place two lasagne sheets in base of dish. Top with half the mince mixture then half the mushroom mixture, sprinkle with 1/4 cup of the cheese. Repeat layering, finishing with remaining two pasta sheets. Spread with white sauce, top with sage, sprinkle with remaining cheese.
6.Bake, uncovered, about 40 minutes or until browned lightly. Stand 5 minutes before serving.
Mushroom mixture
7.Combine porcini with the boiling water in medium heatproof bowl for 5 minutes. Drain, reserve liquid (for meat mixture), chop porcini finely.
8.Heat butter in large frying pan, add onion and garlic, cook, stirring, until onion softens. Add button mushrooms and porcini, cook, stirring, until mushrooms are browned. Add sage, season to taste.
White sauce
9.Melt butter in medium saucepan, add flour, cook, stirring, until mixture bubbles. Gradually stir in milk, cook, stirring, until mixture boils and thickens. Simmer, stirring, 2 minutes, season to taste.
Porcini, dried Italian mushrooms, are available from delicatessens, gourmet food stores and some supermarkets. Some butchers sell a pork and veal mixture, this is fine to use here. Buy 625g.
Note
