This is really rich and luxurious veggie lasagne – a big green salad with a sharp dressing is all you need to serve alongside this ultimate cheesy pasta dish.
- Cooking time: 2 hours plus resting
- Serves: 8
- 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 Colston Bassett Stilton, 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
- Put the porcini into a heatproof bowl with 250ml boiling water. Set aside to soak.
- Set a large deep frying pan over a medium low heat and heat 1 tablespoon of oil. Add the onion and fry gently for a good 15 minutes, stirring regularly, until soft and caramelised. Set aside in a large bowl.
- Add another tablespoon of oil to the pan and fry half the mushrooms over a high heat until golden brown. Repeat with the remaining oil and mushrooms then return the rest of the mushrooms and onion to the pan, then add the garlic, sage and 1⁄4 teaspoon of grated nutmeg and seasoning. Cook, stirring for another minute.
- Holding a sieve over the frying pan, tip in the porcini so that the soaking water goes into the pan. Roughly chop the porcini then add them to the pan too. Stir well and cook for 10 minutes, letting the liquid reduce.
- Melt the butter in a medium saucepan, stir in the flour. Cook over a low heat for a couple of minutes until a paste forms. Gradually add the milk, mixing with a wooden spoon. Slowly bring to the boil, stirring constantly until thickened and smooth. Add the mustard, mascarpone, Dolcelatte and half of the Parmesan, stirring until melted and combined. Season to taste, adding a little more nutmeg.
- Preheat the oven to 200°C, fan 180°C, gas 6. Take a deep ovenproof dish (about 20cm x 30cm) and brush lightly with oil. Tip in a third of the mushroom mixture, spreading it out in an even layer. Top with a single layer of lasagne sheets, breaking up the sheets as necessary to ensure the mushrooms are covered. Ladle over about a third of the sauce. Repeat twice more, then spread out the Taleggio slices on top. Scatter over the pine nuts and remaining Parmesan and top with a grind of black pepper and a little more grated nutmeg.
- Loosely cover the dish with lightly oiled foil and set onto a baking tray to catch any oozing cheese as it cooks. Bake in the oven for 30 minutes. Remove the foil and return to the oven for another 15-20 minutes to crisp up the top. Leave to rest for 10 minutes before serving.