Justine Scofield cheese fondue, page-8

I usually have four layers of filings and 5 of pasta
bechamel on the bottom
sautéed mushrooms (with garlic and parsley)
cooked spinach and ricotta mixed with one egg, parmesan and nutmeg
peas with parsley
Spinach mix again
top layer béchamel and parmesan
seasoned to taste

in oven until béchamel and parmesan go golden brown (usually about 30 mins)

buon appetito and malzeit