Place pumpkin on a baking tray and roast in oven until browned and tender: about 30 minutes.
Meanwhile; BBQ eggplant on a charcoal BBQ or fry in a frypan turning once until charred and tender; 10 to 15 minutes.
Halve tomatoes and place on baking tray in oven for last 15 minutes of pumpkin time; cook until tender and wrinkly.
In a medium bowl stir together ricotta, feta, pesto, eggs, salt and pepper until well mixed. Fold roasted pumpkin into ricotta mixture.
Spoon half of the pasta sauce into a 23x33cm baking dish. Lay two pasta sheets over the sauce. Arrange a single layer of eggplant slices over pasta and top with half the ricotta mixture. Cover with two more pasta sheets. Arrange the roasted tomatoes evenly over the sheets and spoon the remaining half the ricotta mixture over the tomatoes. Sprinkle with half the mozzarella. Top with remaining two sheets of pasta. Pour remaining pasta sauce over all and sprinkle with remaining mozzarella and Parmesan.
Bake in preheated oven 30 to 40 minutes until golden and bubbly.
I just made this for dinner, but realised when I was setting out all the ingredients that I had forgotten to buy the pre-cooked lasagne sheets. I substituted them for fussillini (pasta spirals), turning it into a pasta bake! Gorgeous! The pesto and the cheese make it really savoury. - 27 Aug 2011