Step 1

Place vegetables in a large bowl. Season with salt and pepper and combine with 1 tablespoon of the oil.

Step 2

Place the pumpkin and sweet potato on a baking tray or dish and roast at 180C for 10 minutes.

Step 3

Add remaining vegetables and roast for approximately 15 minutes, until the vegetables are tender. Turn the vegetables once during cooking.

Step 4

While vegetables are roasting, heat the remaining oil in a large saucepan over medium heat. Add onion and cook for 2-3 minutes until soft.

Step 5

Add garlic and pesto and cook for another minute. Stir in crushed tomatoes. Reduce heat and simmer for approximately 10 minutes, until sauce has thickened.

Step 6

Remove from heat and stir in roasted vegetables.

Step 7

To make the cheese sauce, melt butter in a large saucepan over medium-low heat. Stir flour into melted butter and cook for 2-3 minutes, stirring constantly.

Step 8

Gradually add milk, stirring constantly, until sauce is smooth. Continue cooking until sauce bubbles and thickens.

Step 9

Remove from heat and stir in parmesan cheese, nutmeg, salt and pepper.

Step 10

Spoon half the vegetable mixture into 2.5L casserole dish. Top with a layer of lasagne sheets. Spread with half the cheese sauce. Repeat the layers, finishing with cheese sauce.

Step 11

Sprinkle with grated cheese. Bake at 180C for 35-40 minutes, until golden brown.