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About this recipe: As a change from the norm, try this cheesy ham and courgette lasagne for a tasty midweek family meal. I use bought bechamel sauce to speed things up but you can make your own if you prefer.
If you use thin fresh lasagne, you won't need to cook the sheets before baking. If they are thick - dip each sheet in salted boiling water for 1 minute, drain and pass quickly under the cold tap to stop the cooking process. Lay them on a tea towel and pat dry before using.
Lasagne is tastier if allowed to stand for 10 or 15 minutes before serving. This gives the pasta time to "relax" and absorb the sauce. You can prepare lasagne well in advance (up to 2 days), cool to room temperature, then cover with foil and refrigerate. A quick heat up before serving and your lasagne will be perfect!