Pork, mushroom and sage lasagne

Ingredients

• 1 tablespoon olive oil
• 1 onion, finely chopped
• 2 cloves garlic, crushed
• 1 chorizo sausage, finely chopped
• 350 grams pork mince
• 350 grams veal or beef mince
• 1/2 cup marsala
• 1/2 cup chicken stock
• 6 large sheets dried lasagne
• 3/4 cup finely grated parmesan cheese
• 12 sage leaves, torn, plus extra, to serve
• Mushroom mixture
• 20 grams dried mushrooms
• 1/2 cup boiling water
• 15 grams butter
• 1 small onion, finely chopped
• 1 clove garlic, crushed
• 185 grams button mushrooms, thinly sliced
• 1 tablespoon coarsely shredded sage
• salt and black pepper
• White sauce
• 60 grams butter
• 1/3 cup plain flour
• 1 1/4 litres milk, hot