350 g broccoli florets and stems chopped (fresh or frozen)
1 ½ tsp Italian dried herbs
4 x fresh lasagne sheets
¼ cup (20 g) Parmesan cheese
Preheat oven to 180° C (160°C fan forced). Lightly grease a 30 cm x 17cm (base) baking dish.
In a jug, whisk the contents of both sachets with boiling water, then stir through the cream and tasty cheese. Set aside.
Place pumpkin slices on a plate, cover with plastic wrap and microwave on high for 4 minutes. Cook broccoli in a pot of boiling water, until just tender but still bright green. Drain and return to pan, season with the Italian herbs.
Arrange a lasagne sheet, breaking sheets to fit, over the base. Top with a third of the pumpkin slices and broccoli mixture, spreading out evenly. Drizzle over ¼ of the sauce mixture, repeat layering twice ending with lasagne sheets and remaining sauce on top.
Sprinkle over Parmesan cheese. Cover with non-stick baking paper and aluminium foil, sealing well. Bake for 45 minutes or until lasagne is tender to the fork. Uncover and cook for a further 15 minutes or until golden. Stand for 10 minutes before slicing and serving with a simple rocket salad and garlic bread.