Peel the pumpkin and slice it into 1 cm slices. Put the slices in a baking dish and toss with olive oil, salt and pepper. Roast in a 180C oven for 30 minutes or until nice and cooked. Remove from baking tray, discarding any remaining oil, and set aside.

Wash and stem the spinach. Put in a big pot with an inch of water in the bottom and cook for a couple of minutes - take it off when the leaves are wilted. Refresh the leaves in cold water and then squeeze them thoroughly to remove all the water. Then take the small ball of spinach you're left with and gently tease apart the leaves, smoothing then all flat on a teatowel.

Use a deep lasagne dish. First put in a thin layer of bechamel, then a layer of pasta. On top of this put a little more bechamel, then a layer of overlapping spinach leaves. On top of that place a layer of pumpkin pieces, then sprinkle some of the grated cheeses over the pumpkin. Put another layer of pasta on top of that, and then repeat the bechamel, spinach, pumpkin and cheese layers. Top the lasagne with a layer of pasta, then bechamel and grated cheeses. Bake in a 180C oven for 40 minutes, or until the pasta is cooked and the top is golden.

Melt the butter in a 2 litre saucepan, over medium heat. Add the flour and stir over heat for 3 minutes. Very very slowly add the milk - just a splash at a time, to avoid lumps. Once all the milk is added, add the bay leaf and keep stirring over medium heat until it's almost boiling. As soon as the first bubble comes to the surface, whip it off the heat, remove the bay leaf, and stir in the cheeses. Add nutmeg, salt and pepper to taste.

Note that I made this without making any measurements, so all the numbers I've given are just approximations of what I put in. As always, just be guided by what looks right to you.