Little butternut and pancetta lasagne

2 tbsp olive oil
1 large onion, chopped
1 clove garlic, crushed
1 double pack pancetta lardons
300 g peeled and deseeded butternut squash, cut into 5-mm dice
1 tbsp shredded basil leaves
400 ml béchamel sauce
150 g grated mozzarella cheese
4 sheets lasagna
Sprigs of basil to garnish

Heat the oil in a pan and fry the onion until soft but not coloured, then stir in the garlic and fry for a minute more. Add the pancetta and continue to cook until the pancetta starts to brown, then stir in the butternut and basil.

Lower the heat, cover the pan and cook gently until the butternut is tender when tested with the point of a knife.

Heat the béchamel until almost boiling. Stir half the mozzarella and two tablespoons of the sauce into the pancetta mixture and cook until the cheese melts, then cover and keep warm.

Drop the lasagne into a wide pan of boiling salted water and cook until just tender. Drain the sheets and cut them crosswise into three pieces.

Put a piece of pasta on each of four small gratin dishes or shallow grill-proof bowls, and spread with a tablespoon of the pancetta/mushroom mixture. Add another layer of pasta and pancetta, then top with a final layer of pasta.

Divide the béchamel between the dishes and sprinkle with the remaining grated cheese. Put the dishes under a hot grill until the cheese is brown and bubbling. Garnish with basil sprigs and serve. (Serves four)