Vegetable, slices pork and bocconcini lasagne

For serves 4

Ingredients:

4 large fresh lasagne sheets
1/3 cup basil pesto
2 tablespoons extra-virgin olive oil
2 small (300g each) eggplant, cut into 1cm-thick rounds
2 (150g each) zucchini, thinly sliced diagonally
olive oil cooking spray
8 thin slices pork
3 tomatoes, sliced
8 (240g) baby bocconcini cheese, drained, sliced

preparation:

1. Cut each lasagne sheet into 3 even rectangles. Cook sheets, in batches, in a large saucepan of boiling water for 2 to 3 minutes or until just tender (do not stir lasagne sheets in water, as they will break). Using a large slotted spoon or spatula, carefully remove sheets from pan. Drain. Rinse under cold water. Set aside.
2. Combine pesto and oil in a bowl. Season with salt and pepper. Set aside.
3. Preheat a barbecue plate or chargrill on medium-high heat. Spray eggplant and zucchini on both sides with oil. Cook for 2 minutes each side or until golden. Remove to a plate. Cook pancetta for 1 to 2 minutes each side or until golden. Remove to a plate.
4. Place 1 lasagne sheet on each plate. Divide half the eggplant, zucchini, pancetta, tomatoes and bocconcini between sheets. Drizzle with one-third of the pesto mixture. Repeat, finishing with 1 lasagne sheet. Top with remaining pesto mixture. Season with salt and pepper. Serve.