1. Pre heat oven to 180°C (fan forced)
  2. Place diced pumpkin into a bowl, add a dash of water and cover with glad wrap. Microwave for 8 minutes until soft. Once soft, roughly mash pumpkin and season with salt and pepper.
  3. Meanwhile place capsicum and cherry tomatoes on oven tray. Cook cherry tomatoes for 8 minutes and capsicum for 15 minutes.
  4. When you remove the tomatoes, place them in a bowl and roughly break them apart.
  5. When you remove the capsicum, run under cold water so the skins fall away easily. Roughly chop skinless capsicum and place to one side.
  6. In another bowl place ricotta, basil, lemon thyme and parsley and ¼ cup parmesan, season with salt and pepper.
  7. Construct lasagna by placing lasagna sheets on base of lasagna dish. Place a layer of pumpkin, followed by capsicum, tomatoes and pine nuts. Dollop ricotta mix across the dish.
  8. Follow with another layer of lasagna sheets and repeat. Cover the second layer with a layer of lasagna sheets and sprinkle remaining parmesan on top. Cover with alfoil and cook for 30 minutes.
  9. Remove alfoil and cook for another 5-10 minutes or until cheese has browned.