Mushroom and four-cheese lasagne recipe
This is really rich and luxurious cheese lasagne – a big green salad with a sharp dressing is all you need alongside
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Cooking tools:
- Baking dish
- Oven
- Saucepan
- Whisk
- Mixing bowl
- Skillet
- Chef's knife
- Cutting board
- Grater
- Colander
- Measuring cup
- Wooden spoon
- Spatula
- Measuring spoon
Ingredients
- 50g dried porcini mushrooms
- 3 tbsp olive oil, plus extra for greasing
- 1 large red onion, chopped
- 750g chestnut mushrooms, sliced
- 2 garlic cloves, crushed
- 1 x 20g pack sage, leaves chopped
- freshly grated nutmeg
- 50g butter
- 50g plain flour
- 700ml whole milk
- 1 tsp English mustard powder (or 1 tbsp mustard from a jar)
- 1 x 250g tub mascarpone
- 1 x 150g pack Dolcelatte, chopped into small pieces
- 75g Parmesan or vegetarian alternative, finely grated
- about 12-14 dried lasagne sheets
- 1 x 200g block Taleggio cheese*, sliced
- 40g pine nuts
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