Tomato and courgette lasagne

[Serves 4]

7 ripe, red tomatoes
about 12 basil leaves
¼ cup extra-virgin olive oil
600g courgettes, sliced
250ml cream
12 lasagne sheets
Parmesan cheese

For the dressing:
3 tbsp olive oil
1 tbsp wholegrain mustard
2 tbsp lemon juice
1 tsp honey

To serve:
rocket leaves

1 Preheat the oven to 180ºC.
2 Core the tomatoes, place in a food processor and process until smooth.
3 Heat oil in a large pan over a low heat. Cook the courgettes for 20–30 minutes or until translucent and broken down.
4 Tip the cream into a small pot, bring to a simmer and reduce by about a third until thickened.
5 Cook the lasagne sheets in a big pot of boiling salted water, two sheets at a time until semi-cooked (4 minutes for each pair of sheets) and assemble the lasagne as the sheets come out the water.
6 Arrange sheets of lasagne on the bottom of the dish. (Cut the sheets to fit in a single layer with no overlaps.) Spread a thin layer of courgette over that, season and spoon over 2 tbsp of the thickened cream. Top that with another layer of lasagne sheets. Spread a thin layer of the tomatoes and arrange a few basil leaves over the tomato. Continue with the layers of pasta, courgette, pasta, tomato/basil, finishing with a layer of pasta. Spoon over 6 tbsp of cream and sprinkle generously with finely grated Parmesan cheese.
7 Bake at 180ºC for 30 minutes.
8 Mix the dressing ingredients until well combined and serve over the rocket alongside squares of the lasagne.