Dry fry cubes of pancetta in a large oven proof pan, remove leave to one side. Fry one finely chopped onion, stick of celery, two cloves of garlic and one carrot in the same pan. Add 500g mince beef 500g of minced pork and brown, return the pancetta.
Add 500ml of passata, one tin of tomatoes, two glasses of red wine and bring to the boil. Season and reduce to a simmer, oven 150 degrees for 2hrs. Peel and chop into 1cm discs of a butternut squash, rub with olive oil and QC and roast for 45mins.
Using fresh lasagna sheets lay them in a buttered dish, 1st layer is the butternut squash, pasta sheet, 2nd layer white sauce (creme fresh & cheese) meat, repeat then in the for oven for 20mins.