Preheat the oven to 180C fan.

Start by placing the courgettes strips on a large lined baking tray (you may need x2 depending on size, or bake in batches) and drizzle with 1 tbsp olive oil. Bake for 10-12 minutes until starting to soften. Remove from the oven and leave to cool.

In a large frying pan heat 2 tbsp of olive oil. Add the onion, and fry on a medium low heat for 8-10 minutes until softening.

Add the garlic, diced courgette and 1⁄2 tsp salt, cook for a further 10 minutes stirring often.

Add a tin of chopped tomatoes and cook for a further 8-10 minutes. Meanwhile tip the remaining two tins of tomatoes in a large saucepan with 1⁄2 tsp salt and 1 tsp sugar and cook on a medium heat for 10 minutes. Turn the heat off and use a stick blender to blitz until smooth. Stir through the tub of mascarpone.

To assemble the lasagne, alternate the tomato courgette sauce with layers of pasta, strips of courgette, mascarpone sauce, basil leaves and torn mozzarella, seasoning with salt and pepper as you go. Reserve enough mascarpone to top the final pasta layer and sprinkle with the parmesan, torn mozzarella and any leftover basil leaves.

Bake for 40 minutes until golden on top and bubbling.

Leave to cool for 5-10 minutes before serving with a crisp green salad.