Squash, pancetta & sage lazy lasagne

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• 130 g pancetta
  Ingredient note

  Source: 130g pancetta
• 1 each red onion finely chopped
  Ingredient note

  Source: 1 red onion finely chopped
• 4 tbsp olive oil
  Ingredient note

  Source: 4 tbsp olive oil
• ½ each butternut squash (about 550g)
  Ingredient note

  Source: ½ butternut squash (about 550g)
• 2 each garlic cloves grated
  Ingredient note

  Source: 2 garlic cloves grated
• 20 each sage leaves finely chopped
  Ingredient note

  Source: 20 sage leaves finely chopped
• 1 each lemon zested
  Ingredient note

  Source: 1 lemon zested
• 250 g mascarpone
  Ingredient note

  Source: 250g mascarpone
• 220 g spinach
  Ingredient note

  Source: 220g spinach
• 200 g dried lasagne sheets
  Ingredient note

  Source: 200g dried lasagne sheets
• 500 ml vegetable stock
  Ingredient note

  Source: 500ml vegetable stock
• 30 g parmesan grated
  Ingredient note

  Source: 30g parmesan grated

1. Heat the oven to 220C/200C fan/gas 8. Put the pancetta and onions in a large casserole dish (ours was 30cm) and drizzle over 1 tbsp of the olive oil. Season and roast for 20 mins until the pancetta is sizzling and caramelised at the edges. Scoop into a small bowl.
2. Meanwhile, prepare the squash. Thinly slice the long neck into roughly 3-5mm thick rounds, then put in a large bowl (no need to peel). Stir in the garlic, 2 tbsp of the oil and the chopped sage to combine.
3. Combine the lemon zest and mascarpone with some seasoning, beating well to loosen. Put the spinach in a colander in the sink and pour over boiling water from the kettle so it wilts. Leave until cool enough to handle, then put in a tea towel and squeeze out any excess water.
4. Spread some of the lemony mascarpone over 3 of the lasagne sheets, then arrange them in the base of the casserole dish you used for the pancetta. (The base won’t be covered evenly with lasagne sheets, but don’t worry – it will all come together.) Sprinkle over some of the pancetta, onion and spinach, then top with a layer of squash slices, covering any gaps left between the lasagne sheets. Top with more lasagne sheets covered in mascarpone, then repeat with the rest of the pancetta, onion and spinach, finishing with a layer of squash.
5. Carefully pour over the stock, then sprinkle over the parmesan. Bake for 35 mins, or until golden and bubbling, and a small knife passes through the lasagne with ease. Leave to cool for 10 mins before serving.