A recipe from the Good Food collection.
500g asparagus spears, trimmed
500g zucchini, sliced lengthways into 5mm thick ribbons
2 tbsp olive oil
6 large (20cm × 15 cm) fresh lasagne sheets
150 g (1 cup) grated mozzarella cheese
500ml (2 cups) milk
50g plain flour
125ml (/½ cup) cream
pinch of grated nutmeg
1. Heat the grill to medium. Put the asparagus and zucchini in a large bowl, add the oil and gently toss to coat. Spread on a large baking tray and grill in batches for 2–3 minutes, or until lightly chargrilled and cooked, turning during cooking. Remove and leave to cool a little, then cut the asparagus into shorter lengths.
2. Bring a large saucepan of water to the boil. Add some salt and bring to the boil again. Add the lasagne sheets and stir gently with a wooden spoon. Boil for about 5–7 minutes, or until the water boils again and the pasta is al dente (the cooking time will vary according to the thickness of your lasagne sheets). Drain into a large colander, then carefully lay the sheets on a clean tea towel to dry.
3. Preheat the oven to 180C. Meanwhile, make the white sauce. Gently heat the milk in a small saucepan and set aside. In another saucepan, melt the butter and stir in the flour. Cook over medium heat, stirring with a wooden spoon, for about 3 minutes. Gradually add the milk and stir for 5 minutes, or until the sauce becomes smooth and boils and thickens. Remove from the heat and stir through the cream and nutmeg. Season with salt and white pepper to taste.
4. Lay 2 pasta sheets in a lightly oiled 20cm × 30 cm baking dish and trim off any excess. Pour a little white sauce over the top and spread it about evenly. Arrange a layer of grilled vegetables on top, then spread with some more of the white sauce. Repeat to form another two layers, then scatter the grated mozzarella over the top. Bake for 45 minutes, or until the cheese is golden brown.