Vegetarian Roasted Pumpkin, Spinach and Ricotta Lasagne

Preheat the oven to 200°C (400°F). In a roasting tray, toss the diced pumpkin in olive oil, season with salt and pepper, then roast in the preheated oven for 25-30 minutes or until golden and tender.

While the pumpkin roasts, heat olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant. Add the spinach and cook until wilted. Season with salt and pepper. Remove from heat, and stir in ricotta cheese.

Boil the lasagna sheets according to package directions until they are al dente. Drain and set aside.

For the white sauce, melt butter in a medium saucepan over medium heat. Stir in flour until smooth. Gradually whisk in the milk, and continue stirring until the sauce thickens. Season with salt, pepper, and nutmeg.

To assemble the lasagna, spread a layer of white sauce at the bottom of a baking dish, then add a layer of lasagne sheets, pumpkin, spinach/ricotta mixture, and finally, a layer of shredded mozzarella and parmesan cheese. Repeat this process until all ingredients are used, finishing with a layer of cheese on top.

Bake in the preheated oven for about 30 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it rest for a few minutes before serving.