Zucchini and Asparagus Lasagna Recipe

Ingredients

Serve 4

• 1 3/4 lb/800 g zucchini/courgettes, cut into thin strips lengthwise

• 6 tbsp extra-virgin olive oil

• 1 3/4 cups/100 g fresh bread crumbs

• 1 clove garlic, finely chopped

• 2 tbsp butter, cut up

• 5 shallots, coarsely chopped

• 2 carrots, cut into small cubes

• 8 oz/250 g asparagus tips, finely chopped

• 3/4 cup/180 ml heavy/double cream

• salt to taste

• 1 cup/125 g freshly grated Parmesan cheese

Method:

1. Preheat the oven to 400°F/200°C/gas 6.

2. Sauté the zucchini in 2 tablespoons of oil in a large frying pan over medium heat until lightly browned. Set aside.

3. Sauté the bread crumbs and garlic in the same pan in 2 tablespoons of oil and 1 tablespoon of butter over medium heat until the garlic is pale gold. Set aside.

4. Sauté the shallots and carrots in the remaining oil over medium heat until lightly browned. Add the asparagus and cream and cook for 10 minutes. Season with salt.

5. Line a baking dish with a layer of the zucchini strips. Cover with a layer of the asparagus mixture and sprinkle with the bread crumbs and Parmesan.

6. Repeat until all the ingredients are in the dish, finishing with a layer of bread crumbs and Parmesan. Dot with the remaining butter.

7. Bake for 15-20 minutes, or until browned. Serve hot.