400g pumpkin, peeled and cut into cubes
400g sweet potato, peeled and cut into cubes
2 large sprigs rosemary
3 garlic cloves, peeled and crushed
Freshly ground black pepper
2-3 tbsp olive oil
1 litre skimmed milk
1 large onion, peeled and sliced
3 heaped tbsp plain flour
250g ricotta cheese
250g lasagne sheets
200g mushrooms, sliced
1 spring onion, trimmed and sliced
50g reduced fat cheddar cheese, grated
Preheat the oven to 200°C/Fan 180°C/Gas 6.
Mix the pumpkin, sweet potato, rosemary and garlic in a bowl and season with pepper.
Lay the pumpkin and sweet potatoes out in a single layer on a baking tray, drizzle over 1-2 tablespoons of olive oil and toss together. Bake for 20 minutes until tender.
Place the milk and onion in a saucepan on a medium heat and bring to almost boiling point, then turn off the heat and sit for 10 minutes. Mix the flour with a little water and add to the milk. Bring to a simmer and cook for 5 minutes, then add the ricotta cheese.
Brush a lasagne dish with olive oil. Add a layer of lasagne sheets, then a quarter of the sauce, a quarter of the baked pumpkin and sweet potato and a quarter of the mushrooms and spring onion. Continue until all the lasagne sheets, vegetables and sauce are used. Sprinkle the grated cheese on top.
Bake in the oven for 35-40 minutes or until golden and bubbling on top. Rest for 5 minutes before cutting. Serve with a mixed green salad.