Finely chop a clove of garlic and an onion.
Finely chop a couple of sticks of celery, half a capsicum, a couple of carrots, and 6-7 tomatoes.
Brown some lovely grass-fed beef mince in a stock pot, and then add your chopped up veggies.
If you've got some basil, chop up a few leaves and throw them in too, along with some Himalayan salt and pepper. Allow this to simmer for a while until the veggies all soften (probably around 20 minutes).
While that's happening, use a veggie peeler to make a heap of pumpkin strips.
Cheese sauce (you can make a cashew cream for a dairy free option): add around 200g of grated tasty cheese to around 300ml of milk (cows, goat or almond), with a teaspoon of nutmeg, and put them in the Thermomix at 60 degrees for 2 minutes, speed 4. You could just stir it over a warm heat if you don't have a Thermomix. This creates a cheesy sauce to spread about thinly throughout the layers.
Layer the bolognaise, cheese sauce and pumpkin strips and make sure you keep some of the cheese sauce to drizzle across the top. Bake in the oven at 180 degrees for around 30 minutes. The lasagna will be quite juicy because of the pumpkin (instead of pasta). If you let it stand on the bench for around 15 minutes after you remove it from the oven, it will become a little easier to serve.
Bake the left over pumpkin on a tray in the oven while the lasagna cooks, and have some crunchy pumpkin chips to serve on the side too!