- Heat oil in a large pan over medium heat; add onions and cook until softened, about one or two minutes. Add the courgettes, coating them in the oil, and cook for about 5-8 minutes, or until just tender. Season to taste with salt and freshly chopped herbs.
- Preheat oven to 200 C / Gas 6. Make or warm up bechamel sauce.
- Use a ladle to pour a thin layer of bechamel sauce over the bottom of a 20x30cm baking dish. Lay 3 lasagne sheets side by side on top and cover with a thin layer of bechamel sauce. Add half the chopped ham, half of the courgettes and half of the crumbled goat cheese. Sprinkle 1/3 of the grated Parmesan on top, then repeat finishing with bechamel sauce and an even layer of grated Parmesan cheese on top.
- Bake in preheated over for 35 minutes or until the pasta is fully cooked and the top is golden brown.
- Remove from oven, then let stand for 10 to 15 minutes covered with foil before slicing and serving.
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!