Heat a griddle and brush a little oil
on the courgettes. Cook in batches
until lightly charred. Season and
scatter on the chilli, then set aside.
Heat oven to 200C/180C fan/gas 6.
Pour a little passata in a medium-sized
ovenproof dish. Place half the
seafood over it, then season and
top with a third of the courgettes.
Top with 2 sheets of pasta, then
more tomato sauce, seafood,
courgettes, another layer of pasta,
more tomato sauce and finish with
the rest of the courgettes. Mix the
Parmesan and breadcrumbs,
then scatter on top and cook for
25-30 mins until golden. Steam
or boil the green beans and serve
with the lasagne.