As always, I am not using cheese on my recipes, but you are of course free to do whatever you want, and since we are talking about lasagne, go nuts...and let me know how it went! 
Serves 6: 1/2 Kg pumpkin chopped, 1 brown onion chopped, 1/2 red capsicum diced, 3 garlic cloves crushed, 1x 300g can red lentils drained & rinsed, 2 x 400g can chopped tomatoes, 2 1/2 cups water, 1 stock cube, 3 tsp olive oil plus extra to grease, 5 fresh lasagne sheets, 1 cup skim milk, 1 tbsp cornflour, 1/2 tsp nutmeg, salt and pepper to taste
1. Pre heat your oven to 180. Place pumpkin on a tray lined with baking paper and bake for about 20 minutes until it gets soft;
2. Heat oil in a sauce pan. Add garlic, onion and cook until golden. Add capsicum, lentils and cook for less than a minute. Add tomatoes, water and stock cube and let simmer for 20 minutes covered.
3. Add roasted pumpkin to sauce and cook for another 5 minutes. Adjust flavours (you can add some herbs here if you want - I had some parsley that was perfect for this.) and set aside;
4. In a small sauce pan, heat milk and cornflour, stirring until it thickens a bit. Add nutmeg, season with salt and pepper and set aside;
5. Brush an oven proof deep dish with olive oil. Start layering your lasagne - 1/3 of the sauce on the bottom, 1 1/2 sheets lasagne on top and so on until you are out of sheets and sauce. Top with white sauce and stick it in the oven. Bake for about half an hour uncovered and serve with a fresh cucumber salad.
Glorious!
Serves 6: 1/2 Kg pumpkin chopped, 1 brown onion chopped, 1/2 red capsicum diced, 3 garlic cloves crushed, 1x 300g can red lentils drained & rinsed, 2 x 400g can chopped tomatoes, 2 1/2 cups water, 1 stock cube, 3 tsp olive oil plus extra to grease, 5 fresh lasagne sheets, 1 cup skim milk, 1 tbsp cornflour, 1/2 tsp nutmeg, salt and pepper to taste
1. Pre heat your oven to 180. Place pumpkin on a tray lined with baking paper and bake for about 20 minutes until it gets soft;
2. Heat oil in a sauce pan. Add garlic, onion and cook until golden. Add capsicum, lentils and cook for less than a minute. Add tomatoes, water and stock cube and let simmer for 20 minutes covered.
3. Add roasted pumpkin to sauce and cook for another 5 minutes. Adjust flavours (you can add some herbs here if you want - I had some parsley that was perfect for this.) and set aside;
4. In a small sauce pan, heat milk and cornflour, stirring until it thickens a bit. Add nutmeg, season with salt and pepper and set aside;
5. Brush an oven proof deep dish with olive oil. Start layering your lasagne - 1/3 of the sauce on the bottom, 1 1/2 sheets lasagne on top and so on until you are out of sheets and sauce. Top with white sauce and stick it in the oven. Bake for about half an hour uncovered and serve with a fresh cucumber salad.
Glorious!
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