The Method

Preheat the oven to 200°C/400°F. Trim the courgettes and cut into thin slices lengthways. Peel and crush the garlic. 

Peel the carrot and cut into thin slices with the celery. Place in a saucepan fitted with a petal steamer and cook for 6-8 minutes until tender. Place in a bowl and blend to a puree with a hand blender (or if you don’t have one you can use a potato masher and plenty of elbow grease!). 

Heat a saucepan over a medium heat and add half the olive oil. Add the garlic and cook for 30 seconds, stirring. Tip in the tomatoes and cook for another 3-4 minutes until the tomatoes have begun to soften. 

Stir the carrot and celery puree into the tomato sauce and season lightly with salt, if using and pepper to taste. Set aside until needed. 

Heat the rest of the olive oil in a large frying pan. Sauté the courgettes in batches until tender and slightly browned. Transfer to a plate and continue to cook in batches.

Once all the courgettes have been cooked, add the spinach to the frying pan and allow to wilt down. Tip into a sieve in the sink to drain and then squeeze dry. Finely chop the spinach on a chopping board, and then beat into the ricotta. 

Add a third of the tomato sauce to a small deep ovenproof dish. Cover with a layer of the lasagne sheets. Spread over half of the spinach ricotta and then cover with half of the courgettes. Add the remaining two-thirds of the tomato sauce and cover with the rest of the lasagne sheets. Spread the spinach ricotta on top and cover with the rest of the courgettes. Sprinkle over the mozzarella and Gran Moravia cheese. Bake for 40-45 minutes until bubbling and golden, covering with tin foil if you think it is browning too quickly. Leave to settle for 5 minutes, then cut into quarters and arrange on plates with the side salad to serve.