with a mixed salad and a bottle of lightish red wine
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. When the sauce has thickened, stir in the cooking cheese and season with black pepper and a little freshly grated nutmeg.
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).
Remove the skin from the black pudding and crumble or chop the chilli pudding into the bottom of an ovenproof dish. Coarsley chop the pepper and onion and liquidise them in a blender until smooth. 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. 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.
Cook in a medium oven (160 C) for about 40 minutes.
150 g black/chilli pudding
1 large green pepper
1 small onion
6 sheets lasagne (more or less according to size)
20 g butter
1 dsp flour
250 ml milk
75 g cooking cheese (cheddar or whatever)
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