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.