Pea and pancetta lasagne

Ingredients

12 x 7.5-10cm/3-4in discs fresh pasta (cut from a sheet)
100ml/3½fl oz extra virgin olive oil
1 red onion, finely chopped
1 garlic clove, crushed to a paste with the edge of a knife
150g/5½oz fresh peas
1 lemon, juice only
200g/7oz ricotta, drained
15 semi-dried tomatoes in oil, finely chopped
6 fresh basil leaves, finely sliced
8 pieces pancetta, grilled until crisp

Method

1. Bring a pan of water to the boil. Blanch the pasta discs in the water for 1-2 minutes, one at a time, then carefully remove from the pan. Drain well and brush with some of the olive oil. Set aside and keep warm. (Separate the discs using sheets of greaseproof paper.)
2. Heat half of the remaining oil in a frying pan over a medium heat. Add the onion and garlic and fry for 4-6 minutes, or until softened.
3. Add the peas and lemon juice and fry for a further 2-3 minutes.
4. Add the ricotta and semi-dried tomatoes, stir well to combine, then remove the pan from the heat and stir in the chopped basil leaves.
5. To serve, place one blanched pasta disc into the centre of each of four serving plates. Place one spoonful of pea and ricotta mixture into the centre of each pasta disc. Place a slice of pancetta on top. Repeat the process until each plate has three sheets of pasta layered with the remaining pea and ricotta mixture and pancetta slices. Drizzle over the remaining olive oil and sprinkle over freshly ground black pepper before serving.