Grease the baking dish.
Assemble the Food Processor bowl onto the power unit.
Select the 2mm thickness setting on the Variable Slicing Disc.
Fit the Variable Slicing Disc, attach the lid and ensure it is locked into place.

Place courgette lengthways into the wide feed tube, reserve the trimmings.
Slice the courgette into the Food Processor bowl using the pusher.
Transfer the courgette strips into a medium bowl and set aside.
Reserve the best-looking courgette strips for the lattice top.

Remove the lid and the Variable Slicing Disc.
Fit the Knife Blade to the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Pulse onion and garlic into the Food Processor bowl until roughly chopped.
Transfer the chopped onion and garlic into a small bowl and set aside.
Pulse carrot and courgette trimmings into the Food Processor bowl until roughly chopped.
Transfer the chopped carrot and courgette into a separate medium bowl and set aside.

Place a large saucepan over a medium high heat.
Add olive oil into the saucepan.
Heat until hot.
Add the chopped onion and garlic into the saucepan.
Cook for 2-3 minutes stirring occasionally.
Add the chopped carrot and courgette trimmings into the saucepan.
Sauté gently for 8 minutes.
Reduce the heat if necessary to prevent the onions from colouring.
Add tomatoes, spices, salt and pepper into the saucepan.
Heat until simmering, then cook the sauce for 25 minutes.
Remove the saucepan from the heat.
Season to taste if needed.

Transfer the sauce into the Blender goblet.
Work in batches, if necessary, do not exceed the recommended blended quantity.
Attach the lid and ensure it is securely closed.
Blend until smooth.
Remove the blender and set aside.

Retrieve, clean and assemble the Food Processor bowl onto the power unit.
Fit the Fine (2mm) Grating Disc, attach the Express Serve Lid and ensure it is locked into place.
Fit the Dicing Grid into the feed tube.
Place a medium bowl underneath the Express Serve.
Grate Parmesan into the medium bowl.
Add ricotta and eggs into the medium bowl.
Season to taste if necessary.
Stir to combine and set aside.

Preheat the oven to 180ºC.
Place a small bowl underneath the Express Serve.
Grate Parmesan into the small bowl and set aside.
Spread a thin layer of tomato sauce in the prepared baking dish.
Top with two layers of courgette slices.
Add a layer of ricotta mixture.
Top with a handful of grated mozzarella.
Repeat this layering process twice more so there are three layers in total.
For the final layer, make a courgette lattice.
Layer courgette slices side by side at a diagonal in the baking dish.
Lift the bottom half of every other slice and lay another slice across diagonally.
Repeat to complete the lattice effect – it does not matter if it's not perfect as the cheese will disguise it.
Sprinkle with grated Parmesan.
Season to taste if necessary.
Bake at 180ºC for 30 minutes until golden brown and the courgette is cooked through.
Remove from the oven and let rest for 10 minutes.

Serve