• Pre-heat the oven to Gas mark 6, 200°C.
• Cook the penne according to the packet instructions. Drain and place it back in the saucepan, off the hob. Add the milk and 1/3 of the white sauce and mix well.
• For the white sauce: Melt 20 g butter in a frying pan, sprinkle over 20 g flour, mix for 30 seconds then gradually add 300 ml milk, whisking as you go. Season with salt.
• Meanwhile, fry the courgettes and roast lamb for 3-4 mins on a high heat for 5 mins in a large frying pan with the oil, stirring regularly. Sprinkle with the oregano and take off the heat when thoroughly browned.
• Place half the penne in an oven dish. Cover with the courgette and meat mixture, then the mozzarella. Spread out the rest of the penne on top, cover with the rest of the white sauce and sprinkle parmesan over the top.
• Cook in the oven for 10 mins until golden. Serve hot accompanied by a salad.

Chef's Tip:

You can also use lamb mince for this recipe. Brown it in the frying pan in the same way as the cooked lamb. If preferred use a prepared chilled white sauce or make up using a packet mix.