This wasn't my idea originally... it came from a food blog called "The Food in my Beard". The dude has some awesome ideas!
He explains a bit more on what exactly a "Timpano" is traditionally. And his pics might be a bit more clear, but these will give you a decent idea.
You start with basic lasagne ingredients.... the noodles, meats & cheeses (I prefer a few different cheeses and 1 1/2 pound of ground Sweet Italian Sausage), and the sauces... Alfredo, Pesto and Marinara. I found that for me a creamy Pesto worked better than regular, and my kids like it better that way. I also add a little of shredded cheese to the Pesto to thicken it up a bit.
Then get a 4 quart oven safe bowl, and get cookin'!
First off, boil the noodles and either heat or make the sauces (if you're using store bought I recommend Barilla or Bertolli... they have a bit more flavor than some of the others out there) The Creamy Pesto I used a package type that you add olive oil & milk to it)
The sauces and noodles
Making the lasagne "crust". (this is from the blog, I forgot to take a pic of mine...)
Then start making layers
Layer 1 - Alfredo sauce & pepperoni Layer 2 - Sweet Italian sausage, garlic marinara and mozzerella
Layer 3 - Creamy Pesto, sweet Italian sausage Layer 4 Alfredo, pepperoni Italian blend cheeses
Layer 4 Creamy Pesto, Sweet Italian Sausage Layer 5 - a little bit of everything with some Ricotta added
Fold the noodles over the top
and load it with Mozzerella, Ricotta and
the Italian Blend After 1 hour at 350
After flipping the bowl over (the hardest part With a nice big chunk taken out...
of the whole thing)... you can see the layers
It's a bit of a twist on a classic, and the creaminess of the Alfredo and Pesto mixed with the cheeses give it a creamier texture than standard lasagne. One cool thing about it is that you can taste each layer when you bit into it, or do what my younger daughter does, and eat it one layer at a time to taste them seperately...