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Preheat oven to 180°C (fan bake).
Spread the pumpkin cubes out on a baking tray, sprinkle with mixed herbs, and roast for 20–25 minutes until golden and tender. Set aside.
In a large pan, heat oil over medium heat. Add chopped onion and mushrooms, and cook until softened and browned.
Pour in vegetable stock and bring to a simmer. Add lentils and cook for 20–30 minutes, stirring occasionally, until lentils are tender and most of the liquid is absorbed.
Add chopped tomatoes, tomato paste, garlic, salt, pepper, and roasted pumpkin. Stir to combine. Remove from heat.
In a separate saucepan, melt butter over medium heat. Add flour and nutmeg, stirring for 1 minute to form a smooth paste.
Slowly whisk in warm milk a little at a time, stirring continuously to avoid lumps. Cook for 4–5 minutes until thickened.
Add cheese and stir until melted. Set aside.
In a large deep baking dish, spread a thin layer of the lentil-mushroom filling.
Add a layer of lasagne sheets, then more filling, followed by white sauce.
Repeat 2–3 layers, finishing with white sauce on top.
Sprinkle with the remaining cheddar cheese.
Bake for 30–45 minutes or until golden and bubbling. Let it sit for 10 minutes before serving.