1. Preheat & Prep the Pasta
Preheat your oven to 220°C / 200°C fan / Gas 7.
Bring a large pan of water to the boil. Cook the lasagne sheets for about 5 minutes, just until softened (they should not be fully cooked). Drain, rinse with cold water, and drizzle lightly with oil to prevent sticking.

2. Cook the Courgette Filling
In a large frying pan, heat the sunflower oil over medium heat. Add the chopped onion and sauté for 3 minutes until softened.
Stir in the grated courgettes and garlic. Cook for 5–7 minutes, or until the courgettes are soft and bright green.
Remove from heat and mix in two-thirds of the ricotta and cheddar. Season with salt and pepper to taste.

3. Heat the Tomato Sauce
Warm the jarred tomato sauce in the microwave or on the stove until hot.

4. Assemble the Lasagne
In a large baking dish, layer the ingredients as follows:

• Half the courgette mixture

• Lasagne sheets

• Tomato sauce
  Repeat the layers once more.

Top with spoonfuls of the remaining ricotta and a sprinkle of the leftover cheddar.

5. Bake
Bake on the top shelf of the oven for 10–15 minutes, or until the cheese is golden and bubbling, and the pasta is tender.