Lasagne Primavera

I've baked this style of lasagne for a good few years after eating something similar in Italy, but I'd forgotten about it until lo and behold I was watching a digital food channel that shows Rachel Ray and she was baking it on air!! I felt cheated but then delighted, a family favorite reinstated, and ours is a little different from Rachels so its all good!

Lasagne PrimaveraYou'll need
A pk of ready to bake (is there any other kind?) lasagne sheets
4 tins of tomatoes
3 courgettes, grated
500gms ricotta, mixed with 1 egg and 80gms grated parmesan
400gms lamb mince
1 mozarella ball

2 cloves of garlic
Handful each of basil, mint and parsley.

Method

Cook the lamb mince with the chopped onion until browned. Stir in 1 tin of tomatoes and leave to simmer until thickened. Add the fresh basil. Chop the mint and parsley and stir into the ricotta cheese.  In a separate pan, chop two cloves of garlic and stir fry in olive oil, adding the courgette, with salt and pepper after a few moments.  Stir in the hot oil until coated and remove from the heat.Pour some tomatoes from a tin to coat the bottom of the dish, then layer the lasagne, pasta, courgette, ricotta, pasta, meat, courgette, pasta and so on as you wish.
Top with a full tin of tomatoes and slices of mozarella.
Bake at 200c for a 40 minutes or until the cheese is golden and the dish is bubbling.
Wait ten to fifteen minutes before slicing.