1cupgrated cheeseI used a mixture of tasty & parmesan
Salt + pepper to taste
Cook the pumpkin (either chopped up into small pieces and roasted, or boiled/steamed and mashed.)
While the pumpkin is cooking, make the cheese sauce.
Over a medium heat, melt the butter then add the flour and whisk together. Cook for a couple of minutes, being careful not to let it burn.
Add about ½ cup of the milk and whisk it into the flour mixture until there are no lumps. Add the rest of the milk and bring to boil, whisking all the time to make sure it doesn't stick to the bottom and go lumpy. Once the sauce thickens (5-8 minutes) take it off the heat and stir in the grated cheese, dijon mustard, nutmeg and salt & pepper.
In a baking dish first pour a layer of cheese sauce, then top with chopped spinach, pumpkin, feta and finally a lasagne sheet. Repeat until all ingredients are used - you will get 2 or 3 layers, making sure to end with the last of the cheese sauce on top of the pasta.
Sprinkle with more grated cheese and bake for 20-30 minutes at 180 degrees C or until the top is starting to go golden brown.
Allow to sit for 10-15 minutes before serving...if you can wait that long! Garnish with parsley.