Creamy Courgette Lasagna

Preheat your oven to 220°C (200°C fan/gas mark 7). Bring a large pot of salted water to a boil and cook the lasagna sheets for about 5 minutes until they are pliable but not fully cooked through. Drain and rinse under cold water, then lightly drizzle with a little oil to prevent them from sticking together.

While the pasta is boiling, heat 1 tablespoon of oil in a large frying pan over medium heat. Sauté the finely chopped onion for 3 minutes until softened. Add the coarsely grated courgettes and crushed garlic, and continue to fry until the courgettes have softened and turned a vibrant green.

Remove the pan from the heat and stir in two-thirds of the ricotta and two-thirds of the cheddar cheese. Season the mixture with salt and pepper to taste. Meanwhile, warm the jar of tomato sauce in the microwave on High for 2 minutes or until hot.

In a large baking dish, begin layering the lasagna: start with half of the creamy courgette mixture, followed by a layer of pasta sheets, then half of the tomato sauce. Repeat the layers once more.

Finish by topping the lasagna with dollops of the remaining ricotta and a final sprinkle of the remaining cheddar. Bake on the top shelf of the oven for about 10 minutes until the pasta is tender and the cheese topping is bubbly and golden brown.