Make the beet puree by blending together the beets, half the onion, half the garlic, some olive oil, salt and pepper, and just enough stock to blend. Set aside.

Make the carrot puree by blending together the carrots, half the onion, half the garlic, some olive oil, salt and pepper, and just enough stock to blend. Set aside.

Make the cream sauce by melting the butter in a medium sauce pot, then once melted, adding the flour then whisking for about 30 seconds. Once mixed together slowly pour in the milk while whisking stirring until the sauce begins to thicken. Season with salt and pepper.

Assemble the lasagna by pouring half of the cream sauce into the bottom of a medium rectangular dish, and spreading it evenly then layer each filling twice in the order of beets, carrots, then pesto with cheese and noodles in between each starting and ending with noodles. Pour the remainder of the cream sauce over the top of the last layer of noodles.

Cover the lasagna with foil and bake at 200°C for 30-45 minutes, until it begins to brown on top.