Instructions: In a large ovenproof pan fry the onions gently in the oil for 1 minute then transfer to the simmering ovenuntil soft Add the crushed garlic and walnuts and fry for 3 to 4 minutes.

Stir in the mushrooms and fry bnskly on the boiling platefor 5 to 10 minutes until no liquid is left.

Add the tomatoes and set aside.

Melt the butter in a saucepan on the simmering plate add flour and stir for 1 minute.

Slowly whisk in the milk until you have a smooth mixture.

Bring to the boil add bay leaves cover and place in the simmering ovenfor 10 minutes.

Add lemon juice and season.

Discard the bay leaves.

Grease a shallow ovenproof dish and layer one third of the lasagne over the base.

Spoon half the mushroom mixture over then half the artichokes.

Cover with a layer of lasagne and half the sauce.

Spoon remaining mushroom mixture over then remaining artichokes.

Top with remaining lasagne.

Stir the parmesan into the remaining sauce and spoon evenly over the top.

Place the dish in a roasting tin and set on the bottom runners of the roasting ovenfor 40 yp 55 minutes until the pasta is tender and the top is golden and bubbling.

Garnish with oregano.

aga tip: if the lasagne browns too quickly place the cold plain shelf above on the second runners for the final 10 to 15 minutes and turn the dish around if the back is darker than the front.

This variation on a classic lasagne is perfect for vegetarian guests and is also very quick to prepare. Served with a mixed green salad this makes a good supper dish.

Serves 4

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