Courgette and Basil lasagne

This simple vegetarian version is unexpectedly delicious. I sometimes use annual marjoram instead of basil with equally delicious results.

serves 6–8

9 sheets of thin lasagne 900g courgettes, thinly sliced and cooked for 3–4 minutes in extra virgin oil 150g Parmigiano Reggiano, freshly grated 20–30 basil leaves

Sea salt and freshly ground black pepper

For the roux

110g salted butter 110g plain flour (or for gluten free: 50g corn flour and 50g rice flour)

For the béchamel sauce

900ml whole milk

A few slices of carrot A few slices of onion 3 small sprigs of thyme 3 small sprigs of parsley 9 peppercorns

105g of roux (as above)

1 to make the roux, melt the butter and cook the flour in it for 2min over a low heat, stirring occasionally. the roux can be stored in a cool place and used as required or it can be made up on the spot. it will keep for at least two weeks in the fridge.

2 Preheat the oven to 180°C/fan 160°C/gas 4. 3 Blanch the lasagne sheets in boiling salted water for a minute or so if they are homemade, or according to the directions on the packet. drain and lay on a tea towel until needed.

4 to make the béchamel sauce, put the milk into a saucepan with the carrot, onion, thyme, parsley and peppercorns. Bring to the boil, simmer for 4-5min, remove from the heat and leave to infuse for 10min.

5 strain out the vegetables and herbs, bring the milk back to the boil and whisk in the roux to thicken to a light coating consistency. Allow to bubble gently for 4–5min. season to taste.

6 taste the cooked courgettes and make sure they are delicious and well seasoned.

7 spread a little béchamel sauce on the base of a lightly buttered 25.5x30.5cm gratin dish, sprinkle with a little grated Parmesan, cover with strips of lasagne, more béchamel sauce, a sprinkling of Parmesan, half the courgettes and a layer of basil leaves. Next add another layer of lasagne and repeat the previous layer. Cover the final layer of lasagne with sauce and a good sprinkling of Parmesan, making sure all the lasagne is coated with sauce.

8 Bake for 10–15min or until golden. 9 if possible, leave the lasagne to stand for 5-10min before cutting to allow the layers to compact. serve garnished with extra basil leaves and a good green salad.