Fried Courgette & Porcini Lasagne

Heat the oven to 200°C. Soak the porcini mushrooms in the boiling water.

Thinly slice the courgettes, transfer to a colander and sprinkle with salt. Leave for 5 mins, then pat dry. Thinly slice the fresh mushrooms.

Heat a splash of vegetable oil in a deep pan or wok over a medium-high heat until a piece of courgette bubbles immediately. Fry the courgette in batches until they turn golden-brown. Remove using a slotted spoon and transfer to a plate lined with kitchen paper to absorb any excess oil. Alternatively, you can bake the courgette slices in a single layer in the oven for 10 minutes or until tender.

Pour the milk into a saucepan and warm gently over a low heat. Melt a third of the butter in another pan over a medium heat, then add the flour and mix well. Add the warm milk, first in a thin steady stream, beating all the while with a whisk or wooden spoon until all the milk has been incorporated. Reduce the heat to low and cook the béchamel for 10 mins until thickened and smooth, whisking the mixture every now and then.

Meanwhile, drain the porcini (reserving the liquid) and finely chop them. Whisk the porcini liquid into the béchamel, leaving any sediment behind. Add plenty of freshly grated nutmeg to taste. Keep warm.

Crush the garlic. Add the finely chopped porcini, fresh mushrooms, garlic and olive oil to a frying pan set over a medium-high heat. Cook for 10 minutes until softened and most of the liquid has evaporated. Remove from the heat and add the mushroom mix to the béchamel. Add the cream, salt and black pepper to taste. Bring the mixture to a rapid boil, then turn off the heat.

Butter a 30cm x 20cm gratin dish and cover the bottom with a layer of pasta, then spread over a layer of mushroom béchamel and top with a layer of courgettes. Dot with butter and sprinkle over some of the grated Parmesan. Continue the process making layer after layer, finishing with a final layer of béchamel and a final sprinkling of Parmesan.

Cook in the oven for 30-35 mins until golden brown and bubbling. Serve topped with a little extra Parmesan.