Preheat the oven to 220°C.
Boil a kettle of water.
Mix 50g grated parmesan with breadcrumbs in a small bowl.
Boil the sweet potato and butternut squash in a pan for 15-20 minutes until tender.
Coarsely chop the rosemary and sage leaves.
Pre-cook lasagne sheets in boiling water with oil for 5 minutes.
Mix 100g parmesan, ginger, ricotta, egg yolks, and nutmeg in a bowl.
Drain lasagne sheets and toss with oil to prevent sticking.
Drain and mash the vegetables with salt and pepper.
Layer a third of the mash, herbs, pine nuts, and spinach in a dish.
Cover with 4 lasagne sheets and a third of the white sauce.
Repeat layers twice more and top with the parmesan breadcrumbs.
Bake for 15-20 minutes until golden.
Whisk olive oil, balsamic vinegar, and mustard for the dressing.
Serve lasagne portions with dressed rocket salad.