ROASTED PUMPKIN

1. Preheat oven 200°C/180°C (fan-forced) and line a large baking tray with baking paper
2. Cut pumpkin into 1-1 ½ cm thick wedges and place onto prepared trays. Combine oil, sage and garlic salt. Brush over the pumpkin. Bake 20 minutes or until golden and cooked through. Set aside

SPINACH AND RICOTTA FILLING

1. Squeeze excess liquid from spinach and mix with garlic, ricotta and feta. Set aside

BÉCHAMEL

1. Melt butter in a saucepan over medium heat. Slowly add the flour, stirring until combined
2. Add milk and whisk constantly until the sauce is well combined. Cook and continue to whisk for another 5 minutes until the sauce is thick and glossy. Stir through ½ cup of the cheese and season to taste
3. ASSEMBLY: Spoon a 1 cup of the béchamel over the base of a large (3 litre capacity) lasagne dish. Place a layer of lasagne sheets over the top of the béchamel
4. Divide spinach mixture into two and spoon in one portion, spreading evenly. Cover with a second layer of lasagne sheets
5. Arrange half the roasted pumpkin over the top and cover this with another layer of lasagne sheets. Repeat the spinach and pumpkin layers again
6. Finish with a layer of lasagne sheets. Spoon over béchamel and sprinkle with remaining cheese. Bake 50-55 minutes or until pasta is tender and top is golden. Stand 10 minutes before cutting. Serve with fresh salad or steamed greens