1 large or 2 medium-sized lasagne dishes
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; add the mushroom à la crème next, then more lasagne, béchamel sauce, cheese, tomato fondue, another layer of lasagne and so on. (See resumé at end of recipe.) Finally cover with a layer of sauce and a good sprinkling of Parmesan cheese. (Make sure all the lasagne is under the sauce.)
Bake in a moderate oven, 180°C/350°F/Gas 4, for approximately 30 minutes or until golden and bubbly on top. If possible, leave to stand for 10–15 minutes before cutting to allow the layers to compact. Serve with a good green salad.
© 2001 Darina Allen. All rights reserved.