Green vegetable lasagne stacks with salsa verde

Ingredients

• 4 zucchini (480g)
• 10 yellow patty-pan squash (300g)
• 375 gram fresh lasagne sheets
• 200 gram buffalo mozzarella, sliced thinly
• 100 gram rocket (arugula) leaves
• Cheese sauce
• 30 gram butter
• 1 1/2 tablespoon plain (all-purpose) flour
• 1 cup (250ml) milk
• 1/2 cup (60g) coarsely grated cheddar
• Salsa verde
• 2/3 cup (160ml) olive oil
• 2 tablespoon red wine vinegar
• 1 clove garlic, chopped
• 2 teaspoon drained baby capers, rinsed
• 2/3 cup loosely packed fresh coriander leaves
• 1/3 cup loosely packed fresh flat-leaf parsley leaves
• 1 teaspoon sea salt flakes