1.Preheat oven to 220°C (200°C fan-forced). Lightly grease a 20cm square ovenproof dish.
2.Place pumpkin in a baking dish with 1 ½ tablespoons of olive oil, whole garlic cloves and sage. Toss together and bake for 30 minutes, until pumpkin is soft and golden. Peel garlic and mix through pumpkin with goat’s cheese and prosciutto. Season pumpkin mixture with pepper and set aside.
3.Meanwhile, bring a large saucepan of water to boil. Add remaining oil and cook lasagne sheets according to packet directions. Remove with a slotted spoon and place on baking paper.
4.Reduce oven to 200°C (180°C fan-forced). Place one-quarter of pumpkin mixture onto each lasagne sheet. Top each with one-quarter of rocket and roll up to enclose.
5.Place rolls, seam side down, in prepared dish. Brush with butter and sprinkle with parmesan. Bake for 30 minutes, until golden. Serve with salad.
The pumpkin doesn’t need salting, as prosciutto and goat cheese are quite salty. You don’t usually need to add oil when cooking pasta but in this case it prevents the lasagna sheets from sticking together as they cook. Leave out the prosciutto if you’d like to make this meal vegetarian.