Vegetable Lasagne with Fresh Basil

Transfer the courgette to a parchment-lined baking sheet and drizzle with olive oil. Season with salt and pepper, then roast in the oven for 8 - 10 minutes. Keep the oven on for the lasagne. Finely dice the carrot in the meantime.

Heat the rest of the olive oil in a deep frying pan over medium-high heat. Fry the onion, garlic and carrot for 6 - 7 minutes, seasoning with salt and pepper. Stir in the passata, the sugar, the Sicilian-style herbs and the water for the sauce (see Tip). Allow to simmer for 3 - 4 minutes, then stir in the mascarpone.

Tip: after adding the passata, fill the empty pack with the water (see pantry for amount). Shake well before pouring the water into the pan, so as to easily clean the pack and get all of the passata.

Pour a shallow layer of sauce into an oven dish, then cover this with some of the lasagne sheets. Spread some sauce over the lasagne sheets, then place some courgette slices on top of that. Repeat so as to use all the ingredients, then finish with a layer of sauce and scatter over the grated cheese and the mozzarella.

Bake the lasagne in the oven for 25 - 35 minutes. Finely chop the basil in the meantime.