Tried making this lasagna last night - it's a slightly changed version of one my brother cooked for me, and it's so delicious. We ate far more of it than we should have!
Saute and onion and garlic (and chilli if you like)
Add lots of chopped pumpkin and a bit of water.
Bit of nutmeg and black pepper.
Simmer until soft.
Place alternating layers of this pumpkin mix, ready to bake lasagna pasta sheets, mozarella and parmesan, lasagna sheets.
Top with mozarella and parmesan.
Cook in oven for 40 minutes.
I have no idea what temperature the oven should be - to keep our oven on you jam a wooden utensil down the side of the on/off knob, so we can't cook anything that requires a specific temperature or any finesse.
No photos, as I was too hungry to think of stopping and shooting the tasty dish!