1 quantity fresh pasta dough, cut for lasagne, or 340g oven-ready dried lasagne

15g butter

1 small onion, finely chopped

1 garlic clove, finely chopped

115g mushrooms, thinly sliced

60ml dry white wine [optional]

600ml white sauce

150ml whipping cream

45ml chopped parsley

salt and pepper

2 x 200g cans tuna, drained

2 canned pimientos, cut into strips

75g thawed frozen peas

115g mozzarella, grated

30g freshly grate Parmesan cheese

For the fresh lasagne, bring a large pot of salted water to the boil. Cook lasagna in small batches, until almost tender to the bite. For dried noodles, soak in a bowl of hot water for 3-5 minutes.

Lift out noodles into a colander and rinse with cold water. Lay them on a tea towel, in one layer, to drain.

Preheat a 180 degrees Celsius/Gas 4 oven.

Melt the butter in a saucepan. Cook the onion until soft. Add the garlic and mushrooms. Cook until they are soft, stirring occasionally.

Pour in the wine, if using. Boil for 1 minute. Add the white sauce, cream and parsley. Season to taste.

Spoon a thin layer of sauce over the bottom of a 30 x 23 baking dish. Cover with a layer of lasagne noodles. Flake the tuna. Strew half of the tuna, pimiento strips, peas and mozzarella over the lasagna. Spoon one-third of the remaining sauce over the top and cover with another layer of lasagne.

Repeat the layers, ending with lasagna and sauce. Sprinkle with the Parmesan. Bake for 30-40 minutes or until bubbling hot and the top is lightly browned. Cut into squares and serve from the baking dish.