This recipe was sent in by Judith Horth, who says: "THIS IS TRULY SCRUMPTIOUS! HOPE IT'S EASYPEASY ENOUGH! Well, Jude, making lasagne, though time-consuming, is always worth the effort. Hence, you are the first contributor to our brand, spanking new 'not so easy peasy but worth it' section.

Serves 6

Ingredients:

• 2 large onions, peeled and roughly chopped
• 2 cloves garlic, peeled and thinly sliced
• good dollop of butter
• 1/2 oz dried porcini mushrooms
• 1lb chestnut mushrooms
• 1/2lb any other mushrooms
• good handful chopped fresh parsley
• 7tbs freshly grated parmesan
• 1x 5oz carton whipping cream
• 1pt white sauce
• about 9 sheets lasagne (the sort that doesn't need pre-cooking)
• salt and freshly ground black pepper
• Pesto - this can be made or bought.
• 4tbsps parmesan
• 500ml white sauce - this can be made or bought.

Main Instructions

1. Saute the onions and garlic gently in the butter in a large frying - pan for about 20 mins. until translucent.
2. Meanwhile, soak the porcini mushrooms in 3 fl.oz. boiling water. Cut the mushrooms into thick slices.
3. If making the pesto and/or white sauce, make it now.
4. Stir mushrooms into the onions and garlic and partially cover the pan. Allow them to soften and colour slightly.
5. Add the porcini mushrooms and the soaking juice, then the parsley, 4 tbsps of the parmesan and the cream. Season well and simmer until the cream thickens slightly.
6. Put a layer of the white sauce in an ovenproof dish (about 2 1/2 in. deep and 12" long) and cover with a layer of pasta.
7. Follow with half the mushroom mixture.
8. Cover with another layer of pasta, the remaining mushrooms and a third layer of pasta.
9. Spread the pesto roughly over the top then smooth the rest of the white sauce over the pesto and sprinkle with the remaining parmesan.
10. Bake at gas mark 4, 350 degrees F 180 degreesC for about 45 mins until bubbling and golden.