CREAMY PUMPKIN SOUP LASAGNE

SERVES: 4

140g thinly sliced pancetta 1 tbsp extra virgin olive oil 1 leek, trimmed, thinly sliced

3 garlic cloves, finely chopped

2 tbsp chopped fresh sage, plus extra leaves, to serve 5 fresh lasagne sheets 505g can pumpkin soup 300ml pouring cream 110g baby bocconcini Fresh basil leaves, to serve

METHOD

1. Reserve five pancetta slices. Coarsely chop the remaining pancetta. Heat oil in a 25cm (top measurement) ovenproof frying pan over mediumhigh heat. Add the chopped pancetta to the pan with the leek and garlic. Cook, stirring often, for three minutes or until the pancetta is crisp. Stir in chopped sage. Transfer mixture to a bowl.

2. Preheat the oven to 180C/160C fan forced. Wipe the frying pan clean. Cover the base of the pan with 1 1/2 lasagne sheets, tearing to fit. Sprinkle with one-third of the pancetta mixture. Drizzle with onethird of the pumpkin soup and one-third of the cream. Repeat to make two more layers of lasagne, pancetta mixture, soup and cream. Arrange bocconcini and reserved pancetta slices over the top and sprinkle with extra sage leaves. Spray with oil. Bake for 30 minutes or until golden. Set aside for five minutes to rest. Sprinkle with basil.

TIP: To make this dish vegetarian, swap the pancetta for two zucchini, sliced into rounds.