Ingredients
Cheese sauce
Salsa verde
Method
1.Trim zucchini and squash; slice thinly using a mandoline or V-slicer. Heat a large oiled grill plate (or grill or barbecue); cook zucchini and squash, in batches, 4 minutes each side or until browned and tender.
2.Preheat oven to 200°C/400°F.
3.Make cheese sauce. Melt butter in a medium saucepan over medium heat, add flour; cook, stirring, 1 minute or until mixture is very thick. Gradually add milk, stirring, until sauce boils and thickens. Remove from heat; stir in cheese. Season to taste. Cover surface tightly with plastic wrap until ready to use.
4.Make salsa verde. Process ingredients until smooth.
5.Cut pasta sheets into 16 x 10cm (4-inch) squares; keep pasta covered with a damp tea towel.
6.Place four pasta squares on a baking-paper-lined oven tray. Spread each square with 1 tablespoon of cheese sauce; top with half the zucchini slices. Spread another four pasta squares with 1 tablespoon each cheese sauce; place on top of zucchini. Top with squash slices. Repeat with another four pasta squares and sauce then remaining zucchini slices, pasta squares and sauce. Top with mozzarella.
7.Bake stacks 20 minutes or until cheese is lightly browned.
8.To serve, spoon 2 tablespoons salsa verde on each serving plate; position lasagne stacks in the centre, top with rocket and remaining salsa verde.
It is easier to spread the sauce on the pasta squares while they are flat on a board.
Note
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