Preheat your oven to 200°C

To make your pumpkin layer of the lasagna, mix pumpkin, sliced garlic, sage and chilli in a bowl with one tablespoon of olive oil. Transfer to a roasting tray, and bake for 15 minutes until golden and tender.

While your pumpkin is cooking, add butter to a heavy-based pot on high heat, add leek and cook until tender and sweet (10 minutes). Now add your spinach and lemon and cook until wilted and well combined, then remove and let cool. Once cooled, mix with your ricotta, parmesan and egg.

Sliced your salmon lengthways in half, rub with olive oil and season well with salt and pepper.

Now to get layering in your lasagne tray, begin by adding one layer of cooked spaghetti to the base of your tray. Top that with slices of roasted pumpkin, then add another layer of spaghetti. Using a spoon, make an even layer of ricotta and spinach mix, then top with a layer of spaghetti. Finish your lasagne off with a layer of Tassal salmon, and one last layer of spaghetti, and then garnish with grated mozzarella, pine nuts and thyme.

Bake in your preheated oven for 20-25 minutes until the cheese is golden and the salmon is cooked through. Serve hot.