Silverbeet and Pumpkin Lasagne - CERES Fair Food

Ingredients

• Whole pumpkin/butternut, around 1.5 kg
• Salt, pepper, olive oil
• 1 bunch (about 500g) silverbeet
• 1/3 cup extra-virgin olive oil
• 5 garlic cloves, thinly sliced
• 2 shallots, thinly sliced
• Salt, pepper
• Chilli flakes, to taste
• Bunch of parsley (around 30g)
• 1 cup grated parmesan
• Zest of 1 lemon
• 600 ml milk
• 60 g butter
• 60 g plain flour
• Nutmeg, finely grated
• Lasagne sheets, we used around 350g (around 9 sheets)
• 250g mozzarella cheese, grated or roughly torn