Lasagne has been enjoyed by Italians for centuries. The first record of lasagne dates back to Ancient Rome, but that primitive version is quite different from the kind we enjoy today. The first official recipe was recorded during the Middle Ages in Naples in Liber de Coquina (pictured below), one of the oldest cookbooks to date. That recipe for lasagne describes a flattened dough layered with cheese and spices and eaten using a pointed stick. Our modern version of lasagne features courgette and pesto, and you can eat it with the utensil of your choosing, but bonus points if you try it with a stick. Our pesto is made fresh with loads of basil and Italian garlic and is layered perfectly between our hand-rolled lasagne sheets.
Ingredients: Besciamella sauce (Wheat Flour, Milk, Butter), Courgettes, Fresh pasta (Wheat Flour, Egg), Pesto (Olive Oil, Basil, Parmesan, Pine nuts, Garlic, Salt, Black Pepper), Mozzarella, Grana padano, Extra Virgin Olive Oil, Garlic, Thyme, Salt, Black Pepper
Garnish: Courgette pesto (Courgette, Pine nuts, Basil, Pecorino, Parmesan, Extra virgin olive oil, Salt), Parmesan