Classic Lasagna Bianca

Prep: 30 mins

Cooking: 30 mins

Difficulty: medium

Serves: 6

Ingredients

To buy:

800g zucchini

500g potatoes

300g mozzarella (about 2 regular balls) sliced

2 x 250g ricotta

a handful of fresh parsley & basil

or 2 tablespoons pesto

Store-cupboard essentials:

200ml milk

100g grated parmesan cheese

Salt & pepper

25g butter to dot on top

grated nutmeg (optional)

PREHEAT your oven to 180*C

SLICE the potato and zucchini on a mandolin or as thin as possible by hand.

CHOP your herbs and slice the mozzarella.

MIX the ricotta with the milk in a bowl and add the prepared herbs

SEASON with salt, pepper and a little nutmeg.

DIVIDE by eye into 3, all your prepared ingredients and in a medium baking dish layer your lasagna in this order:

1st the sliced zucchini

2nd the potato

3rd white sauce

4th the sliced mozzarella

and finally a sprinkling of parmesan cheese.

REPEAT this procedure until all your ingredients are used up

DOT the top layer with the butter.

BAKE in the oven at for 30 mins until golden and bubbling.