Ricotta, mint and zucchini lasagne

Pasta

• 1 tbsp extra virgin olive oil, plus extra for greasing
• 200 g plain flour, plus extra for dusting
• 2 eggs

Ricotta, mint and spinach layer

• 1500 g full cream milk
• 40 g white vinegar
• ½ - 1 lemon, zest only, no white pith, finely grated
• 8 fresh mint leaves
• 20 g fresh spinach leaves
• 1 pinch sea salt

Zucchini, garlic and pea layer

• 1 garlic clove
• 500 g zucchini (approx. 1½ zucchini), cut into pieces
• 40 g olive oil
• 100 g frozen green peas
• ½ tsp sea salt
• ½ tsp ground black pepper
• 60 g dry white wine
• 2 sprigs fresh thyme, leaves only

Parmesan béchamel

• 80 g Parmesan cheese, cut into pieces (3 cm)
• 500 g full cream milk
• 50 g plain flour
• 30 g butter, softened
• fresh mint leaves, for garnishing
• ground black pepper