Pumpkin lasagna vegetarian and delicious

For the pumpkin lasagna recipe, preheat the oven to 200 degrees. Peel the pumpkin and cut into cubes. Don't forget to remove the seeds. I have found that a good vegetable peeler is best for this job.

In a large skillet, heat the olive oil and sauté the onion and garlic until soft.

Add the pumpkin and roast until soft. From experience I know that the pieces of pumpkin should not be too large, otherwise they will not cook well.

Stir in the strained tomatoes, salt, pepper and oregano. Mix everything well and simmer over low heat.

Place the pumpkin mixture in a baking dish, top with a layer of lasagna sheets and add ricotta cheese. Repeat this process until all the ingredients are used up, finishing with a layer of cheese.

Finally, sprinkle the pumpkin lasagna with mozzarella and Parmesan and bake in the preheated oven for about 30 minutes until golden brown and bubbling. These wonderful roasted flavors come out especially well when the surface of the lasagna is lightly browned.

Remove the Vegetarian Pumpkin Lasagna From the oven and let cool for a few minutes before serving - this gives the lasagna time to set and makes it easier to cut. Sprinkle with fresh basil before serving.