Peel the pumpkin, remove the seeds and cut into 1 cm thick slices. Place them on a baking tray lined with baking paper, drizzle lightly with olive oil, salt them and place them in an oven preheated to 180° C. Bake for 30 minutes until the pumpkin is soft and starts to caramelize.
In the meantime, wash the zucchinis and cut them lengthwise into 0.5 cm thin slices. Then fry them in a little olive oil in a grill pan or non-stick frying pan. Season lightly with salt.
If necessary, pre-cook the lasagne sheets. Cut the mozzarella into thin slices.
When the pumpkin is ready, layer the lasagne in the oven dish: first spread some béchamel on the base. Then add a layer of pasta, followed by a layer of zucchini, covered with a third of the pesto, béchamel and mozzarella. Place the pumpkin and a third of the pesto, béchamel and mozzarella on the next layer of pasta. Spread the rest of the béchamel, pesto and mozzarella as well as the Parmesan over the last layer of pasta.
Bake the lasagne in the oven at 180°C for 30-40 minutes until it is golden brown and bubbling around the edges. Remove from the oven, leave to cool for 10 minutes and serve with fresh basil.