Verde Sauce

1 big bunch basil leaves

4 garlic cloves

1 lemon (zest)

2 x 500ml cottage cheese tubs

EVOO

Salt

Parmesan

Place basil, garlic, lemon zest, 1 x 500ml cottage cheese, drizzle of EVOO, salt to taste and 4 pinches of parmesan into a food processor and blitz. Adjust with lemon juice and salt to taste. Then fold in your second tub of cottage cheese and leave in the fridge to firm up.

Lasagna Sheets

180gm 00 flour

150gm durum wheat semolina

3 egg yolks + 2 eggs + water up to 180ml

1. Mix together flour and semolina in a bowl before pouring onto a dry bench surface. Create a well in the middle and pour in lightly whisked egg yolks, eggs and water. Using a fork slowly draw in the flour from the sides and mix in the circular motion. Once wet consistency resembles a pancake texture, grab your bench scraper and fold in the rest of the flour, cutting in the flour over the top with your scraper. Dough should resemble shaggy pieces. Using hands and some extra flour, kneed the dough for 8-10 minutes before placing your dough ball in cling film.

2. Once your dough has rested for 30 minutes, cut off piece and flatten with your hand. Place your pasta sheeter on its lowest setting and pass through your dough. Laminate your dough by folding it in a book fold and roll through lowest setting again. Laminate three times before rolling your sheet through 6 settings. Repeat this process three times, remembering to flour you dough to avoid sticking to the machine. Slice dough into lasagna sized sheets to fit your baking tray.

Bechamel Sauce

100gm butter

100gm pl flour

1ltr milk

Nutmeg to grate

Sea salt

Melt butter in deep pot over high heat and as soon its melted, stir in flour and cook for a minute. Add in your milk and then whisk hard until béchamel thickens but you want it still have a loosish feel, so not as thick as a typical béchamel. Grate a fair bit of fresh nutmeg to taste and stir in with some salt to taste.

The build

Preheat oven to 180 degrees fan forced.

12 slices of fior di latte

12 pieces anchovies

3 zucchinis (thinly sliced)

Parmsean reggiano block

On the bottom of your baking tray spread some béchamel and then layer lasagna sheets. Spread some verde before spreading on some béchamel. Add a layer of zucchini slices then 6 for di latter and anchovies to create six slices. Repeat process four times, skipping the for di latte and anchovies each second layer. Finish lasagna sheet, béchamel and an unholy amount of freshly grate parm reg on top.

Cook for 20 mins in the oven, then turn to grill on 200 degrees Celsius and cook for 10 minutes or until charred and golden.