Garlic     2 bulbs
Olive oil     2 tbsp.
Onion, peeled and chopped     1
Courgettes, trimmed and diced     9 oz.
Mushrooms, wiped and finely sliced     9 oz.
Shelled fresh peas     5 oz.
Lemon juice     2 tsp.
Cayenne pepper      1/4 tsp.
Freshly ground black pepper
Plain flour       2 .5 tbsp.
Skimmed milk      1/2 pint
Dried oregano      1/2 tsp.
Grated Parmesan cheese      2 oz.
Lasagne      16 sheets


  • Wrap the two whole unpeeled garlic bulbs separately in foil and cook them in-the heated oven for 20 minutes. Remove and leave to cool, then separate the cloves and peel them. Mash them in a bowl with a fork and set aside.
  • Heat half the oil in a saucepan and cook the onion and courgettes in it over a moderate heat for about 5 minutes. Stir in the mushrooms and cook for 3 minutes, then the peas and cook for 1 more minute. Sprinkle in the lemon juice and cayenne pepper, and season lightly with black pepper. Remove from the heat.
  • Heat the remaining oil in a small saucepan. Stir in the floor and cook gently for 1 minute. Gradually stir in the milk, bring to the boil, stirring then simmer for 3 minutes. Mix in the oregano, parmesan and garlic. Mix all but about 6 tablespoons of the sauce into the vegetables.
  • Cook the lasagne for 2-3 minutes. Cover the bottom of lightly oiled ovenproof dish with a third of lasagne. Spread on half the vegetable mixture. Repeat with another layer of lasagne and vegetables, then top with the remaining lasagne. Spread the sauce on the top.
  • Cover the dish and cook in the heated oven for 20 minutes. Uncover and cook for a further 15 minutes, until browned on top.
    Serve a salad of radicchio and red onion with the dish. You can use dried lasagne instead of fresh but it will need a third more sauce.