Mushroom and four-cheese lasagne recipe | Sainsbury`s Magazine

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