Zucchini and Eggplant Lasagne

Pre-heat the oven to 180°C. Grease a 20 cm (8 inch) square, 6 cm (2 1/4 inch) deep ovenproof dish.

Brush the zucchini and eggplant with oil and season with salt and pepper. Heat a large chargrill pan over medium heat and cook the eggplant and zucchini for 4 minutes each side, until tender and golden.

Mix the ricotta, basil, nutmeg and lemon zest together in a bowl until evenly combined. Set aside.

In a separate bowl, mix the nuts and parmesan.

Layer half the eggplant slices over the base of the prepared dish, overlapping to cover completely. Spread the Bolognese over the eggplant. Use all the zucchini to make a layer over the Bolognese, overlapping to cover completely.

Sprinkle half the ricotta mixture over the zucchini, then top with a layer of the remaining eggplant and press down gently. Sprinkle remaining ricotta over, and top with the nut and parmesan mixture.

Bake for 20-25 minutes, and serve hot.