Mushroom and stilton cannelloni

Method

1. To make the filling: Pour 150ml (¼ pint) boiling water over the dried mushrooms and leave them to soak for 10-15 mins.
2. Heat the oil in a frying pan and cook the onion over a moderate heat for about 8 mins. 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 (¼ pint) hot water, passata and sugar. Bring to the boil and simmer for 5 mins.
6. Pre-cook the lasagne in boiling salted water. The easiest way is to do it in three batches in a roasting tin on the hob. Cook each batch of six sheets for 5 mins, 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, 200°C (400°F, gas mark 6). Cover dishes with buttered foil and cook for 45 mins. Take off the foil and cook for 10 mins to brown the nuts. Serve with green vegetables.