ZUCCHINI LASAGNE

Serves 8

2 tbsp olive oil

1 garlic clove, crushed

1kg/35oz/2.2lb courgette (zucchini), thinly sliced

Salt and black pepper

1 tsp chives, finely chopped

1 tsp basil leaves, coarsely chopped

80g/3oz/⅓ cup butter

80g/3oz/⅔ cup plain flour (all-purpose flour)

700ml/23 fl oz/3 cups milk, warmed

A pinch of nutmeg

2 balls of fresh buffalo Mozzerella, sliced into cubes 60g/2oz/⅔ cup Parmesan, grated, plus extra for topping 80g/3oz/½ cup pine nuts

12 courgette (zucchini) flowers, cleaned

250g/8oz/½ lb fresh lasagne sheets

1 Preheat the oven to 180˚C/160˚C fan/350˚F/gas mark 4 and coat a baking dish with cooking spray.

2 Heat the oil in a large frying pan over a medium heat and cook the garlic and courgette (zucchini) for 3-5 minutes.

3 Season with salt and pepper, then add the chives and basil. Turn off the heat and set aside.

4 Melt the butter in a saucepan over a medium heat. Whisk in the flour until a paste forms.

5 Gradually whisk in the milk, whisking constantly to avoid lumps. Keep stirring until the sauce thickens, and as soon as the first bubbles begin to appear, cook for 4-5 minutes.

6 Add some salt, black pepper and the nutmeg. Remove from the heat and set aside.

7 In a bowl, mix the cooked courgette mixture, Mozzarella, Parmesan and pine nuts. Season with salt and pepper.

8 Gently tear the flowers by hand and stir them into the courgette mixture.

9 Spread one-third of the white sauce into the bottom of the baking dish, then add half of the lasagne sheets, trimming to fit if needed.

10 Add half of the courgette mixture, spreading into an even layer. Repeat these layers, ending with the white sauce on top.

11 Sprinkle over some Parmesan and bake for 35 minutes until bubbling. Serve hot.

Per Serving 455kcals, 28.6g fat (11.9g saturated), 32.4g carbs, 6.9g sugars, 20.9g protein, 2g fibre, 0.372g sodium