Preheat the oven to 200°C.
Cook the lasagne sheets in boiling salted water according to packet instructions. Refresh in cold water then drain. Drizzle with a little olive oil to prevent them sticking together and set aside.
Wash the courgettes and remove both ends. Cut the courgette in to small brunoise cubes. Place under a wet tea towel and set aside. Peel and finely dice the onion. Heat a frying pan and add a dash of olive oil. Add the onions, a pinch of salt, the thyme sprig and the garlic (skin-on) to the pan and sweat for 1 minute. Add the courgettes and cook for 2 minutes. Add the tomato puree and cook for a further minute, adding a little water if necessary. Reserve.
Melt the butter in saucepan. Add the flour and cook for 2 minutes over a low heat. Add the cold milk and allow to thicken. Season with salt, pepper and nutmeg.
Use 6 stainless steel serving rings to cut round discs out of the lasagne sheets. Place the serving rings on a baking sheet in order to assemble the individual lasagne. Place a disc of pasta in the base of each ring then add a spoonful of bechamel sauce and a spoonful of courgettes. Repeat this process until the serving rings are full.
Finely grate the parmesan and then spread on to a baking sheet. Transfer to the oven and cook for 6 minutes or until the parmesan is golden. Allow to cool for a few minutes and then cut into tuiles.
Cook the lasagne in the oven for 10 minutes. Remove the stainless steel serving rings and garnish each one with a parmesan tuile.
«Adapt this recipe to include all your favourite vegetables - mushrooms are a nice addition!»