Ricotta, Mint and Courgette Lasagne

Pasta

• 1 Tbsp extra virgin olive oil, plus extra for greasing
• 200 g plain flour, plus extra for dusting
• 2 eggs

Ricotta, Mint and Spinach Layer

• 1500 g whole milk
• 40 g malt vinegar, white
• ½ - 1 lemon, zest only, no white pith, finely grated
• 8 fresh mint leaves, plus extra for garnishing
• 20 g fresh spinach leaves
• 1 pinch fine sea salt

Courgette, Garlic and Pea Layer

• 1 garlic clove
• 500 g courgettes, cut in pieces
• 40 g olive oil
• 100 g frozen green peas
• ½ tsp fine sea salt
• ½ tsp ground black pepper
• 60 g dry white wine
• 2 sprigs fresh thyme, leaves only

Parmesan Béchamel

• 80 g Parmesan cheese, crust removed and cut in cubes (3 cm)
• 500 g whole milk
• 50 g plain flour
• 30 g unsalted butter, softened