Pumpkin Lasagna

Cut the pumpkin in half, remove the stem, and scoop out the seeds.

Slice the hollow part of the pumpkin into medium-sized pieces.

Peel off the skin, cut the pumpkin into medium chunks, and place them in a baking dish.

Season the pumpkin with salt and pepper, sprinkle with dried garlic, add 5 sprigs of thyme, and drizzle with sunflower oil (20 ml).

Cover with foil, seal the edges tightly, and bake in a preheated oven at 180°C (356°F) for 45-50 minutes.

Once cooked, remove the thyme sprigs.

Take the remaining 1/4 of the pumpkin and slice it into thin pieces.

Peel off the skin and cut it into small, neat cubes.

Spread the diced pumpkin on a parchment-lined baking sheet, add thyme leaves (from 3 sprigs), season with salt and pepper, and drizzle with sunflower oil (10 ml).

Mix well, distribute evenly, and roast in the oven at 180°C for 20 minutes.

Pour the cream into a saucepan and bring it to a boil over medium heat.

Remove from heat, add the roasted pumpkin slices, and blend with an immersion blender until smooth.

Stir in 1 tsp of garam masala and a pinch of salt.

Boil salted water and add the lasagna sheets one by one. Cook for 10 minutes until done.

Transfer the sheets to a large bowl, drizzle with olive oil, and let them cool for a few minutes.

Finely chop the almonds and toast them in a dry pan.

Grate the Parmesan into a fine powder-like consistency.

Pour some pumpkin sauce onto a plate.

Place a lasagna sheet on top, fold slightly, and cover with more sauce.

Repeat the process, layering 4 lasagna sheets with sauce and grated Parmesan.

Sprinkle with more Parmesan and toasted almonds.

Garnish with fresh basil leaves.

Drizzle with olive oil and top with roasted pumpkin cubes.