Preheat oven to 220°C. Grease a 20 x 30cm (base measurement) ovenproof dish with oil.

Cook sweet potato in a saucepan of boiling, salted water over medium-high heat for 10 minutes or until tender. Drain in a colander.

Meanwhile, to make the béchamel, melt butter in a large saucepan over medium-high heat until foaming. Add shallot and garlic. Cook for 1-2 minutes or until soft. Add flour. Cook, stirring, for 1 minute. Remove from heat. Gradually add half the milk, whisking until smooth. Gradually add remaining milk, whisking constantly until smooth. Add Gravox Cheese Finishing Sauce. Place pan over medium-high heat and bring to boil, stirring constantly. Bring to a simmer. Cook for 2-3 minutes or until the mixture thickens slightly. Cover the surface with plastic wrap.

Pour ¾ cup of béchamel sauce over base of prepared dish. Place the sweet potato, ricotta, parmesan, basil and garlic in a bowl. Mash until smooth. Season with salt and pepper. Set aside for 5 minutes to cool slightly. Place a lasagna sheet on a clean work surface. Place pumpkin mixture along length of each lasagna sheet and roll up to form a tube. Lay tubes side by side in the dish. Repeat with remaining lasagna sheets and filling. Pour over remaining béchamel sauce. Cover with foil. Bake for 20 minutes.

Remove foil. Top with Sprinkle with cheeses and bake for 25 minutes or until pasta is tender and cheese is golden. Set aside to cool slightly. Serve with salad or steamed vegetables.