Preheat oven to 230˚C. Layer 3 slices of ham on each lasagne sheet through the center and top with 4 slices of cheese, then a silverbeet leaf. Roll up and slice each roll into thirds and each third in half (6 sliced rolls total for each pasta sheet). Set aside.

To make the sauce combine pumpkin, cream, hot water and nutmeg in a bowl and blend with a stick blender until smooth. Season.

Pour half the sauce onto your 25 cm baking dish and spread evenly.

Fill the dish with rosettes. Top the rosettes with remaining pumpkin sauce and parmesan.

Bake for 20-30 mins until golden and bubbling. The sauce will reduce and thicken.

Serve and spoon sauce over, top with chopped parsley garnish.