Preheat oven to 200ºC. Place the pumpkin on a baking tray, drizzle over a little oil and season well with salt and pepper. Drizzle the garlic with a little oil, season with salt and pepper, wrap in foil and place in the tray. Roast for 40 minutes or until the pumpkin and garlic are soft. Set aside to cool.
Reduce heat to 180ºC. In a medium bowl, add the pumpkin and squeeze the garlic from their skins in. Season with salt and pepper and roughly mash together. Set aside.
To make the tomato sauce, heat the oil in a large saucepan over medium-high heat, add the garlic and cook for 3 minutes or until golden. Add the tomato, season with salt and pepper, cover with a splatter screen or lid and simmer for 20 minutes or until thickened. Set aside.
To make the Gorgonzola béchamel, melt the butter in a saucepan over medium heat. Add the flour and stir with a whisk for 2 minutes or until the mixture becomes slightly coloured. Pour in the milk and whisk quickly until there are no lumps. Continue whisking for another 5 minutes or until the béchamel thickens. Add the cheese and stir until melted and smooth. Set aside.
To assemble the lasagne, spread a little of the tomato sauce over the base of a 36 x 26 x 7 cm (4 litre) baking dish. Cover with a layer of Everyday Value lasagne sheets. Spread over one-third of the béchamel, then one third of the mashed squash, one third of the tomato sauce and one third of the Parmesan. Repeat 2 more times, finishing with a layer of Parmesan. Bake for 40 minutes or until golden. Cover with foil during the first 15 minutes and then remove for the remainer of cooking. Remove and stand for 10 minutes before slicing.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.