Beef and pumpkin 'lasagne'

Instructions

1. Lightly spray a large, deep non-stick frying pan with oil and heat over high heat. Cook mince in 2 batches, stirring to break up lumps, until cooked through. Remove from pan and set aside. Reduce heat to medium. Lightly spray pan again with oil and cook onion, celery, carrot and garlic, stirring, for 10–15 minutes, until softened, adding a little water to pan to prevent vegetables sticking, if needed.
2. Return minces to pan along with dried herbs, lentils, tomatoes and stock. Simmer, uncovered, for 30 minutes or until sauce has thickened. Season with salt and pepper.
3. Meanwhile, to make white sauce, place flour in a large jug and gradually whisk in milk until smooth. Pour into a saucepan and cook, whisking over medium heat until sauce boils and thickens. Remove from heat, whisk in half the parmesan and season with salt and pepper. Stir in nutmeg and set aside.
4. Preheat oven to 200°C. To assemble 'lasagne', spoon one–quarter of meat sauce over base of a 24 cm x 33 cm ovenproof dish, then cover with one quarter of pumpkin slices in a single layer. Repeat layers 3 more times with remaining meat sauce and pumpkin slices. Pour over white sauce and scatter over remaining parmesan. Bake for 45–50 minutes, until pumpkin is tender when tested with a small sharp knife and 'lasagne' is golden and bubbling. Stand for 10 minutes, then slice to serve.