Quick ricotta and courgette lasagne

We are still eating lots of courgettes in our house, and still no end of the courgette/zucchini season in sight. Not that we're complaining, however, as it's one lovely and versatile vegetable, as long as you don't let it grow into a full-size huge marrow. Here's another one of my favourite courgette/zucchini dishes - a simple and quick and creamy courgette lasagne. You'll need a 400 g jar of good tomato sauce - either home-made marinara-type sauce (say, this or this), or a decent ready-made one.

Creamy ricotta and courgette lasagne Serves three to four Adapted from BBC Olive (Quick courgette lasagne) 2 Tbsp olive oil 750 g courgette/zucchini (about 2 medium-sized fruits), coarsely grated 2 large garlic cloves, finely chopped 0.5 tsp (Aleppo) chilli flakes 250 g ricotta a large handful of fresh basil leaves, finely chopped 3 Tbsp grated Parmesan cheese + more for sprinkling 400 g good-quality ready-made tomato sauce 6 lasagne sheets sea salt and freshly ground black pepper Heat the oven to 200 C/400 F. Heat a tablespoonful of oil in a large frying pan. Add the grated courgette, chopped garlic and chilli flakes. Season with a little salt. Sauté over medium heat until soft, stirring every now and then. Remove from the heat, fold in the ricotta cheese, chopped basil and 3 Tbsp of Parmesan cheese. Take a small oven dish (mine is 25x35 cm). Spread about a third of the ricotta-courgette mixture at the bottom, then spoon a quarter of the tomato sauce on top. Cover with three lasagne sheets. Then half of the remaining ricotta-courgette mixture, a third of the remaining tomato sauce, lasagne sheets. Top with the remaining ricotta-courgette mixture and then the rest of the tomato sauce. Sprinkle generously with Parmesan cheese. Bake in a pre-heated 200 C/400 F oven for about 20-25 minutes, until the lasagne is cooked and the topping "bubbles". Remove from the oven and let it rest for about 15 minutes before serving.