Pumpkin filling

1. Peel the pumpkin and toss with olive oil and season with salt and pepper
2. Place on a lined baking tray and bake until tender
3. Place into a large bowl and mash with a fork
4. Add the ricotta and freshly grated nutmeg. Set aside

Spinach Filling

1. Place all ingredients in a bowl and season to taste

Oat Milk Bechamel

1. Melt butter in a saucepan and add the flour
2. Cook for a minute or two then start adding the oat milk a little at a time, whisking well to avoid lumps
3. Keep adding slowly until all the milk has been used
4. Add the bay leaves and simmer gently until thick
5. Set aside (discard the bay leaves before use)

To assemble

1. Heat oven to 170
2. Brush the lasagne dish with a little olive oil
3. Place a few spoons of bechamel sauce on the base and then top with a layer of lasagne sheets
4. Spoon over 1/3 of the pumpkin mix.
5. Scatter 1/3 bocconcini slices.
6. Top with a layer of lasagne sheets
7. Spoon over ½ of the spinach mix and then spoon over a thin layer of the bechamel sauce
8. Repeat with lasagne sheets, pumpkin, bocconcini, lasagne sheets, spinach and bechamel, then scatter the remaining bocconcini and sprinkle over the grated parmesan
9. Bake in the oven for about 45-50mins until golden brown
10. Remove from the oven, cover with foil and allow to stand for 10-15minutes before serving