Preheat your oven to 200°C/390°F (180°C fan-forced). Middle rack is perfect.
Prep the pumpkin by peeling, deseeding, and cutting into bite-sized cubes. Microwave with water for 4 minutes till just tender.
Heat olive oil in a large pan over medium heat. Add onion and cook until soft.
Add garlic and cook for another 30 seconds until aromatic.
Drain and rinse the lentils and add them to the onion and garlic.
Pour in pasta sauce, add Italian herbs, salt, pepper, and fold in the pumpkin.
In a baking dish, spread a thin layer of the sauce mixture.
Place a layer of lasagne sheets over the sauce.
Spread half your remaining sauce over the pasta.
Add another layer of lasagne sheets and top with the remaining sauce.
Sprinkle cheese on top.
Cover with foil, bake for 20 minutes, remove foil, bake for another 5-10 minutes until cheese is golden and bubbling.
Let it rest for 5 minutes before slicing.
