Pork and courgette lasagne

1 Preheat the oven to 240C/Gas 9. Toss the courgettes in 2 tbsp oil, salt and pepper. Divide between two oven trays lined with nonstick baking paper. Cook, swapping trays halfway, for 10-12 minutes or until just golden and cooked through. Cool completely. 2 Heat the remaining oil in a deep frying pan over a high heat. Add the onion and garlic and cook, stirring, for 3-4 minutes or until lightly browned. Add the mince, rosemary, salt and pepper and cook, breaking up any lumps with a wooden spoon, for 18-20 minutes or until browned. Stir in the purée and wine. Add the tomatoes, passata and sugar and bring to a simmer. Reduce heat to medium and cook for 15-20 minutes or until reduced. Cool slightly. 3 Reduce the oven to 200C/Gas 6. Line the bases of 4 lightly greased ovenproof dishes with 1 layer of lasagne sheets, trimming to fit. Divide half the mince mixture between each dish, top each with half the courgette slices and another layer of lasagne sheets. Top each with the remaining mince, 100g mozzarella and another layer of lasagne sheets. Finish with the remaining mozzarella and courgettes. 4 Cook for 15-20 minutes or until the cheese is golden and melted. Drizzle with pesto and top with parmesan to serve. The latest issue of donna hay magazine is available for iPad and Android. Download from the App Store or Google Play