Instructions: Preheat the oven to 220c. Peel, and remove seeds from the pumpkin

then cut into 1cm. cubes. Put the pumpkin in a large mixing bowl with the rosemary spikes, minced garlic, olive oil and salt and pepper and toss thoroughly. Pour this mixture into an ovenproof baking dish and bake the pumpkin at 220c. for 25 minutes or until golden brown.

Meanwhile, melt the butter in a saucepan and add the flour, all at once and stir while the flour absorbs the butter. When the "roux" is golden brown, add the milk and whisk while reheating (it may appear to have lumps initially but these will disappear as the liquid heats). Continue stirring and simmering the white sauce until it is thick and glossy, about 8 minutes. Add the roasted pumpkin mixture and mix thoroughly.

Lightly oil a lasagne or baking dish and ladle just enough sauce over the base of the dish to cover . Place a layer of lasagne sheets over the sauce and cover with another layer of sauce. Sprinkle some cheese over then cover with another layer of lasagne sheets. Ladle some more sauce over, sprinkle over some more grated cheese, continuing until all the sauce, lasagne and cheese has been used, ending with lasagne sheets (you should have four layers of lasagne).

Whip the cream until thick, add a little salt to taste then spread this over the top lasagne sheet. Sprinkle with remaining cheese then cover with foil.

Place the lasagne in the oven then reduce the oven heat to 180c. and bake the lasagne for 30 minutes. Remove the foil and continue baking for a further 15 minutes. Remove the lasagne from the oven and rest for 5 minutes. Cut the lasagne into slices and serve with a crisp garden salad.

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