Tomato and courgette lasagne

Preheat the oven to 180ºC. Core the tomatoes, place in a food processor and process until smooth.

Heat oil in a large pan over a low heat. Cook the courgettes for 20–30 minutes or until translucent and broken down.
Tip the cream into a small pot, bring to a simmer and reduce by about a third until thickened.

Cook the lasagne sheets in a big pot of boiling salted water, two sheets at a time until semi-cooked (4 minutes for each pair of sheets) and assemble the lasagne as the sheets come out the water.

Arrange sheets of lasagne on the bottom of the dish. (Cut the sheets to fit in a single layer with no overlaps.) Spread a thin layer of courgette over that, season and spoon over 2 tbsp of the thickened cream. Top that with another layer of lasagne sheets. Spread a thin layer of the tomatoes and arrange a few basil leaves over the tomato. Continue with the layers of pasta, courgette, pasta, tomato/basil, finishing with a layer of pasta. Spoon over 6 tbsp of cream and sprinkle generously with finely grated Parmesan cheese. Bake for 30 minutes.

Mix the dressing ingredients until well combined and serve over the rocket alongside squares of the lasagne.

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