Vegetarian Lasagne

• 375 g approx. plain or spinach lasagne
• 1.7 litres milk made into well-seasoned bécha

First taste each component; make sure it is delicious and well seasoned.

Blanch the lasagne as directed on the packet; some of the easy ‘cook’ lasagne may be used without blanching. Spread a little béchamel sauce on the base of each dish, cover with strips of lasagne and a layer of piperonata. Next put another layer of lasagne. Spread with béchamel sauce and sprinkle with grated cheese;