Cut the pumpkin into thin slices.
In a casserole dish, invert layers of lasagna with layers of pumpkin. Sprinkle salt, pepper and spices between the layers, as well as mozzarella cheese.
Dans un bol d'eau chaude faire fondre le bouillon cube. Arrosez le plat avec ce mélange.
Pour a drizzle of olive oil, then cover with grated mozzarella or gruyere cheese.
Bake at 180 degrees for about 40 minutes.