Preheat the oven to 180 degrees Celsius or 356 degrees Fahrenheit if it isn’t already on.
Take a large L31cm x W23cm x H6cm baking dish (or even deeper/bigger if you have one) and line the base with enough lasagne sheets to just cover the bottom.
Add half of the Bolognese mince, ensuring you’ve got even coverage. Add the roasted pumpkin and zucchini, topped with half of the béchamel. Spread it with a spoon as best you can, making sure you get it to the edges of the dish. Be aware that it’s easy to misjudge ‘half’ and then end up with a half-topped lasagne, so you might want to go a little easy on this béchamel layer, just to be safe.
Next up, add the spinach and basil layer. You can wilt and drain the spinach and basil if you’d like – this will remove a little extra moisture from the lasagne, which is good. Totally optional though (and you might need to buy extra spinach to compensate for the wilt.)
Now, another layer of lasagne sheets, topped with the roasted capsicum strips, then the final layer of Bolognese. FINALLY, gently spread the remaining béchamel over the top, trying not to disturb the mince. Because the béchamel is so cheesy, you don’t really need to add any extra cheese on top.
Place the lasagne on a baking tray to catch any spills, and then into the oven for 30-40 minutes until the top is beautiful and brown.
Slice into 6-8 large pieces and serve.