Vegetable and Pancetta Lasagne

Ingredients:
6 Florets of broccoli
1 small courgette (zucchini), small round courgette or half a large one
1 baby aubergine (eggplant) or half a large one
1 & 1/2 cups (12oz) of homemade pomodoro sauce or your favourite jar of pasta sauce
Approx. 175g (6oz) of grated hard mozzarella 
125g (4.5oz) cubed pancetta (or beechwood smoked bacon or Danish bacon if you can't get Pancetta)
1x 125g (4.5oz) ball of real buffalo mozzarella
Raw lasagne pasta
1 small tub (probably about 6oz) of whipped garlic & herb soft cheese (I use Crefeé from Lidl, but you could use Boursin, Garlí or whipped Philly.)
An approx. 18cm x 18cm (7inch x 7 inch) square pyrex or ceramic dish (I used the Pyrex one with the red plastic lid that you can use to seal it closed afterwards for leftovers - very handy)


I came up with this as an alternative to my usual meat lasagne when I found some lovely round and yellow courgettes in season a couple of years ago.  Since then, I haven't seen the yellow courgettes again, but have continued to make this with whatever type I can find - I use round ones, baby ones or just ordinary ones.  My 8 year old son absolutely loves this and loves helping to make it.  He insisted that I put it on my blog.  In fact, we love it so much that we make it more often than we make a meat one.  This will feed about 4 people when served with a nice side salad.

Method:
First wash the veg and set aside.  Place the cubed pancetta on a medium heat in a large non-stick pan and get to work on the veg. The broccoli florets can be roughly chopped into bite-sized chunks with only a small bit of stem included.  The courgette and aubergine should be diced into small cubes. When all the veg is chopped, add it to the pancetta, which will be mostly cooked by now.  Toss the whole lot around for a few minutes just to soften.  Add the tomato sauce and allow to simmer for a few minutes to marry the flavours and soften further.  Turn off the heat and set the veg, sauce and pancetta mixture aside.  Chop the buffalo mozzarella into small rough chunks and set aside.  Begin layering up:  start with a layer of the veg, pancetta and sauce mixture on the bottom of the dish.  Put a couple of pieces of raw lasagne on top of this (In this size dish, it usually only takes 2 pieces to cover each layer and they don't need to be pre-cooked as the liquid in the layers will cook them in the designated time).  Spread some of the soft garlic and herb cheese in a nice thick layer on top of the lasagne, add another layer of veg mixture and then top with grated hard mozzarella.  Repeat the process again and then a third time, finishing that third layer off with chunks of buffalo mozzarella as well as a handful grated hard mozzarella.  (Remember - no pasta goes on top of the final layer.) 
Next, put the lasagne uncovered in a preheated oven at around 200C (just over 390F) for about 35 to 40  minutes until the cheese is brown and bubbly and the pasta appears soft.  Serve with a side salad and enjoy!