Pork, mushroom and sage lasagne

1.Make Mushroom mixture and White sauce (see below).

2.Reserve a third of the White sauce; combine remaining sauce with Mushroom mixture.

3.Preheat oven to 190°C.

4.Heat oil in a large frying pan over high heat; cook onion, garlic and chorizo, stirring, for 3 minutes or until onion is soft. Add minces to pan and cook, stirring, for 5 minutes or until browned. Add marsala, stock and reserved dried mushroom liquid (from Mushroom mixture); bring to the boil. Reduce heat, simmer, uncovered, for 10 minutes or until liquid is reduced by a third.

5.Grease a 2-litre ovenproof dish. Place 2 lasagne sheets in the base of dish. Top with half the mince mixture, then half the Mushroom mixture; sprinkle with ¼ cup of the parmesan. Repeat layering, finishing with remaining 2 pasta sheets. Spread with white sauce; top with sage and remaining parmesan.

6.Bake lasagne, uncovered, for 40 minutes or until lightly browned. Stand for 5 minutes before serving, topped with some extra sage leaves.

7.Combine dried mushrooms with the boiling water in a medium heatproof bowl; stand for 5 minutes. Drain, reserve liquid (for meat mixture); finely chop dried mushrooms. Heat butter in a large frying pan over medium heat, add onion and garlic; cook, stirring, for 4 minutes or until onion is soft. Add dried mushrooms and button mushrooms; cook, stirring, for 2 minutes or until mushrooms are browned. Add sage; season to taste.

8.Melt butter in a medium saucepan over high heat, add flour; cook, stirring, for 2 minutes or until mixture bubbles. Gradually stir in milk and cook, stirring, for 5 minutes or until mixture boils and thickens. Simmer, stirring, for 2 minutes; season to taste.