Prepare the lasagne sheets according to the packet instructions; if you are blanching them, lay them on tea towels until you are ready.

Warm the olive oil in a frying pan on a medium flame, then cook the cubed courgettes with a pinch of salt, moving the cubes around until they are just starting to soften and turns translucent.

Remember they will continue cooking in oven, so pull off the heat and leave to cool for 10 minutes.

Stir in the ricotta, marjoram and a pinch of salt.

Melt the butter in a pan, then add the flour and stir to make a thick paste.

Slowly whisk in the milk and continue cooking, whisking continuously, until the bechamel thickens enough to coat the back of a spoon.

Season with salt, pepper, nutmeg and a tablespoon of the grated parmesan.

Smear the base of a suitable oven dish with olive oil, spread over spoonful of the bechamel, then make a base layer of dried lasagne sheets.

Make another layer using a fifth of the bechamel topped with a quarter of the courgette and ricotta mixture, a quarter of the cubed cheese and a sprinkling of parmesan.

Make another layer of pasta, then repeat the process three more times, ending with a layer of pasta.

Cover that with the remaining bechamel, the breadcrumbs and dots of butter, then bake at 200C (180C fan)/390F/gas 6 for 20-30 minutes, or until the edges are bubbling and the top golden.