Step 1

Make a bechamel sauce: melt the butter in a heavy pan, stir the flour into it for a minute or so without browning, slowly add the milk stirring continuously.

Step 2

When the sauce has thickened, stir in the cooking cheese and season with black pepper and a little freshly grated nutmeg.

Step 3

Cook the lasagne in boiling water until tender. (The type of lasagne which does not need pre-cooking can be used: add a little extra water to the pepper sauce).

Step 4

Remove the skin from the black pudding and crumble or chop the chilli pudding into the bottom of an ovenproof dish.

Step 5

Coarsley chop the pepper and onion and liquidise them in a blender until smooth.

Step 6

Pour half of the green sauce over the black pudding, cover with a layer of lasagne, pour over the rest of the green sauce, add another layer of lasagne and cover with the bechamel sauce.

Step 7

Grate parmesan over the top (freshly grated; the pre-grated substance tastes horrible and nothing like real parmesan) and slice the tomatoes over the top of the dish.

Step 8

Cook in a medium oven (160 C) for about 40 minutes.