It is a very loose version of a lasagne, in that it uses bread soaked in broth instead of pasta. (I've used grated vegan cheese instead of a cheese sauce.)
1 bowl of vegetable stock
3 or 4 cartas di musica
1 batch of rich tomato sauce
Vegan cheese (grated) for sprinkling
Split the carta di musica in two and soak each half in the vegetable broth.
In an oven-proof dish place a serving spoon of tomato sauce and cover it with a layer of the soaked bread then sprinkle with the vegan cheese.
Continue layering up the dish until you run out of either sauce or bread, finishing with the cheese.
Bake at 200C for about 20 minutes when it should be a golden brown.