A jar of tomato pasta sauce, or make your own (see step 2)
2-3 courgettes
Sea salt and freshly ground pepper
A lemon
A good-sized hunk of parmesan
A few handfuls of fresh basil
Two balls of fresh mozzarella
A handful of pinenuts (optional)
Olive Oil
Method
Preheat oven to 180°C/Gas 4.
If you're using a premade sauce move to step 3
To make your own sauce: Fry finely diced onion in olive oil till tender. Add two or three chopped garlic cloves. Season. Sizzle for a mo. Add a tin of tomatoes, bubble it for a few mins. Add a glug of balsamic vinegar. Bubble again. Fold in fresh herbs
Dollop a few spoonfuls of sauce in the bottom of a lasagne dish. Top with overlapping ribbons of courgette (use your veg peeler).
Sprinkle with salt, pepper, lemon juice and zest. Scatter with grated parmesan and basil and torn mozzarella. Repeat. Repeat again, but skip the courgettes.
Top with pinenuts. Season. Bake until golden, 20-30 mins.
