Pork, Mushroom & Sage Lasagne



1 tablespoon olive oil

1 small brown onion (80g), chopped finely

2 cloves garlic, crushed

170g cooking chorizo sausage, chopped finely

350g each pork & veal mince

125ml (½ cup) marsala

125ml (½ cup) chicken stock

6 large sheets dried lasagne (250g)

60g (¾ cup) finely grated parmesan

12 fresh sage leaves, torn, plus extra, to serve


20g dried porcini mushrooms

125ml (½ cup) boiling water

15g butter

1 small brown onion (80g), chopped finely

1 clove garlic, crushed

185g button mushrooms, sliced

1 tablespoon coarsely shredded fresh sage


60g butter

50g (⅓ cup) plain flour

1.25 litres (5 cups) hot milk


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/180°C fan.

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

5     Oil a 2-litre (8-cup) ovenproof dish. Place two lasagne sheets in the base of dish. Top with half the mince mixture, then half the mushroommixture; sprinkle with 20g (¼ cup) of the parmesan. Repeat layering, finishing with remaining two pasta sheets. Spread with white sauce; top with sage and remaining parmesan.

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



Combine porcini with the boiling water in a medium heatproof bowl; stand for 5 minutes. Drain, reserve liquid (for meat mixture); chop porcini finely. 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 porcini and thinly sliced button mushrooms; cook, stirring, 2 minutes or until mushrooms are browned. Add sage; season.



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