Low Carb Pumpkin Lasagne

I'm always looking for meals to feed the family that are easy to make, delicious and of course low carb. This worked well, took a little longer than expected to fully cook the pumpkin.
Bonus was enough left over for lunch the next day.

I started with the usual Bol sauce with lots of garlic, herbs and tomatoes.

It was nice and thick, I was thinking (correctly) 

that it would make a better lasagne layer.

A little sauce then layer of thinly peeled and sliced

pumpkin.

Now for the cheese layer...

200gms Ricotta

75gms Mozzarella 

2 eggs

enough whipping cream to make sauce. 

You know what to do now...

layer upon layer

I did 3.

Top with more grated Mozzarella 

and I added some finely grated Parmesan.

Now bake covered with foil for about an hour

uncover, bake a further 10 mins until golden.