Preheat the oven to 180°C.

Heat the oil in a pan and fry the garlic, onion, salt and pepper until the onion becomes translucent. Add in the chopped swiss chard. Cook for 10 minutes.

Steam the slices of butternut for five minutes until slightly tender, but not mushy.

BECHAMEL SAUCE

Melt the butter and add the flour, stirring constantly to combine and letting the mixture cook, while stirring, for a minute or two. Gradually add in the milk, whisking constantly.

Add the salt and pepper.

Slowly whisk the white sauce, ensuring it doesn’t burn on the bottom of the pan, while cooking it over medium heat

Whisk while the white sauce cooks and thickens quite a bit, about 5-7 minutes.

Remove it from the heat and now take your onion swiss chard mixture and the cooked pumpkin and add it all to the cooked bechamel sauce. Stir gently to incorporate altogether. Just be careful not to break the butternut up too much while stirring.

LAYERING THE LASAGNA

On a lighly buttered oven proof dish, just spread on of the bechamel sauce mixture. Place a layer of lasagne sheets, add another layer of the sauce mixture.

Grate cheese over this layer.

Then place another layer of lasagna sheets over the grated cheese , and continue in this manner for about 3 layers until you end off with a layer of sheets, and then top with a thick layer of the bechamel sauce mixture and more grated cheese. Sprinkle freshly ground black pepper. Cover the lasagna with foil and bake for 20 minutes. remove the foil and bake for a further 10 minutes until the cheese is melted and golden brown.