Crafts and Life

1. Heat
   oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook
   the lasagne sheets for about 5 mins until softened, but not cooked
   through. Rinse in cold water, then drizzle with a little oil to stop
   them sticking together.
2. Meanwhile,
   heat the oil in a large frying pan, then fry the onion. After 3 mins,
   add the courgettes and garlic and continue to fry until the courgette
   has softened and turned bright green. Stir in 2/3 of both the ricotta
   and the cheddar, then season to taste. Heat the tomato sauce in the
   microwave for 2 mins on High until hot.
3. In
   a large baking dish, layer up the lasagne, starting with half the
   courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of
   the remaining ricotta, then scatter with the rest of the cheddar. Bake
   on the top shelf for about 10 mins until the pasta is tender and the
   cheese is golden.

Serves 4 – taken from BBC Good Food