•  400g fresh lasagne sheets
•  3 zucchini (courgettes), sliced
•  2 green onions (scallions), sliced
•  1 cup (200g) ricotta
•  sea salt and cracked black pepper
•  shaved parmesan and lemon wedges, to serve

garlic oil

•  ¼ cup (60ml) extra-virgin olive oil
•  2 cloves garlic, crushed

  To make the garlic oil, place the oil and garlic in a bowl and whisk to combine. Set aside.
Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and return to the saucepan. Add the zucchini, green onion, ricotta, salt and pepper and garlic oil toss to combine. Top with parmesan and serve with lemon wedges. Serves 4.