Saint-nectaire lasagne

 Cook the sheets of lasagne

 Cut the carrots and courgettes into thin strips and blanch in boiling water.

 Don’t cook the vegetables for too long. They should be crunchy.

 Layer sheets of lasagne with carrot and courgette, adding a bit of olive oil and salt and paper to each layer.

 Place a few slices of Saint-nectaire on top and cook in the oven for 10 minutes.