Preheat oven to 200°C. Slice pumpkin into thin slices and place on a roasting tray. Drizzle with olive oil. Place garlic bulb on tray also. Roast for 20 - 30 minutes until soft and starting to caremelise. When cooked, pop the garlic flesh from their skins and mash.

While roasting the pumpkin, pan fry mushrooms in oil until soft and browning. The less mushrooms in the pan will mean they will brown more easily.

Layer lasagne sheets in the bottom of a lasagne dish approximately 30cm by 25cm. Then layer the mushrooms, sprinkle with sage and dot with garlic, layer lasagne sheets and then pumpkin and add sage and garlic. Repeat both layers finishing with a layer of lasagne. Pour over cream and cheese. Bake for 25 minutes until bubbling and golden.

Enjoy!