Pumpkin lasagne (V)

Ingredients
1/2 a medium-sized pumpkin
1 onion
1 tsp garlic puree
1 yellow pepper
1 courgette
300g passata
1 tbsp mixed herbs
1 packet cheese sauce mix
6 lasagne sheets
100g goats cheese

Method
Start with the pumpkin. Slice off the botton end, creating a hole so you can spoon out the seeds. Then cut from the hole down the natural indents of the pumpkin, to around the halfway point. Snap off the slice of pumpkin, then you can cut any remaining skin off. You should end up with slices of pumpkin that are a crescent shape.
In batches, microwave the pumpkin slices in a dish for 5 mins until soft and tender.
While the pumpkin is being microwaved, fry the onion until soft, then add the garlic puree, yellow pepper and courgette, both cut into large slices. By using a high heat you can get a nicely charred effect on the veg.
Add the passata into the pan with the herbs and heat through (turn the heat right down for this).
Make up the cheese sauce according to packet instructions. You want it to be thick enough to coat the back of a spoon, so add more flour if necessary.
Time to assemble the lasagne! I started with a layer of the pumpkin slices, lightly brushed them with cheese sauce, then added 2 lasagne sheets. After coating the sheets with cheese sauce, I poured in all the passata mix, then put 2 more lasagne sheets on top. I then made another layer of pumpkin and crumbled the goats cheese all over before adding the final 2 lasagne sheets. I covered the top with cheese sauce. You might like to grate more cheese on the top, or perhaps add some fresh basil and halved cherry tomatoes.
Bake in the oven - I used a fairly low heat of 160 degrees - for around 30-40 mins.
Serve with salad leaves (I used spinach).