Creamy Courgette Lasagne

Transfer the courgette to a bowl and drizzle generously with olive oil. Season with salt and pepper, then toss well to coat (see Tip). Transfer the courgette to a parchment-lined baking sheet and roast in the oven for 10 minutes. In the meantime, chop the onion and crush or mince the garlic. Pull the oregano leaves off the stems and finely chop the leaves.

Tip: to save time washing up, you can also do this directly on the baking sheet.

Melt the butter in a wok or deep frying pan over medium-high heat. Fry the onion and garlic for 2 minutes, then whisk in the flour. Pour in a third of the stock and whisk continuously to incorporate, then repeat twice more with the rest of the stock so as to make a smooth sauce. Bring to a boil, then allow to thicken and reduce for 1 - 2 minutes (see Tip). Season the sauce taste with black pepper.

Tip: this technique is known as making a roux. For this, it's important that the quantities are precise; 1 tbsp butter is 15g and 1 tbsp flour is 20g. You can use measuring spoons or a scale as preferred.

Stir the oregano and spinach into the sauce and allow the spinach to wilt and reduce. Add the cooking cream and a third of the cheese, then season with salt and pepper and cook for 2 - 3 more minutes. Grease an oven dish with butter or olive oil. Cut the lasagne sheets as necessary according to the size of the oven dish.

Did you know... spinach is a great source of iron, which helps us feel more energised. If you don't eat meat, it's important to be mindful of your iron intake. As well as spinach and other leafy greens, other good souces of iron include nuts, seeds, tofu and pulses.

Transfer a shallow layer of sauce to the oven dish. Top with lasagne sheets and press down (see Tip). Top the lasagne sheets with a layer of sauce, then arrange some of the courgette slices on top. Repeat so as to use all the ingredients, reserving some sauce for the top.

Tip: this will help the sauce spread evenly and the lasagne will cook more quickly.