6 sprigs of basil
5 tablespoons of fruity virgin olive oil
2 strips of lemon peel
2 strips of orange peel
500g/1lb of ripe red tomatoes - skinned, deseeded and chopped
2 sun-dried tomato halves (in oil) -very finely sliced
6 baby globe courgettes -halved, or 2 regular courgettes halved and thickly sliced and blanched in salted boiling water
350g/12oz of ricotta, at room temperature
12 sheets lasagne pasta, green or plain
salt
freshly ground black pepper

METHOD

Remove the basil leaves from the stems and reserve. Tear half the leaves and keep the remainder whole. Warm the oil in a small saucepan with the basil stems and citrus peel. Remove and discard the stems and peel. Add the tomatoes, sun-dried tomatoes, salt and pepper, then stir in the courgettes. Heat gently for about 1 minute. Stir in the chopped basil just before serving. Season the ricotta. Cook the lasagne in a wide saucepan of salted boiling water until just soft - move and separate the sheets as they cook. (You will need 12 sheets, but some may tear or stick together.) Carefully drain the lasagne, and then hang the sheets around the edges of the colander so they don't stick together. To assemble the lasagne, make free-form layers of all the ingredients on each serving plate, dress with any remaining infused oil and sprinkle with salt and freshly ground pepper.

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