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Serves: 9
Calories per serving: 360
Fat per serving: 17g

375g pack dried lasagne (18 sheets)
For the filling
30g (1oz) dried mushrooms
2 tbsp olive oil
1 onion, peeled and chopped
500g (1lb) chestnut mushrooms, finely chopped
60g (2oz) fresh white breadcrumbs
175g (6oz) Stilton, crumbled
6 tbsp chopped fresh parsley
Salt and ground black pepper
For the sauce
150ml (1/4 pint) red wine
500g carton passata (puréed tomatoes)
1 tsp sugar
4 tbsp pine nuts
2 shallow ovenproof dishes, lightly buttered

1.To make the filling: Pour 150ml (1?4 pint) boiling water over the dried mushrooms and leave them to soak for 10-15 minutes.
2.Heat the oil in a frying pan and cook the onion over a moderate heat for about
8 minutes. Add the fresh, chopped mushrooms and cook for 4 mins.
3.Drain the dried mushrooms, reserving the soaking liquid. Chop the mushrooms, add to the pan and cook for another 4 mins.
4.Spoon the mixture into a bowl and leave to cool for about 5 mins before stirring in the breadcrumbs, Stilton and parsley. Season ? but don't add too much salt because the cheese is quite salty already.
5.To make the sauce: Add the red wine to the frying-pan (no need to wash the pan first) and, over a high heat, reduce it by half. Add the strained liquid from soaking the mushrooms, plus 150ml (1?4 pint) hot water, passata and sugar. Bring to the boil and simmer for 5 minutes.
6.Pre-cook the lasagne in boiling salted water. The easiest way is to do it in 3 batches in a roasting tin on the hob. Cook each batch of 6 sheets for 5 minutes, just to soften, then transfer to a large bowl of cold water.
7.Pour about a quarter of the sauce mixture into each dish.
8.Lay the part-cooked lasagne sheets on the work surface (don't bother drying them). Place a spoonful of filling at the short end of each one, then roll them up and pack into the 2 dishes. Spoon the rest of the sauce over the top and sprinkle with the pine nuts.
9.To serve: Set the oven to fairly hot, Gas Mark 6 or 200°C. Cover dishes with buttered foil and cook for 45 minutes. Take off the foil and cook for 10 minutes to brown the nuts. Serve with green vegetables.

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