Preheat the oven to 200°C.

Cut the paneer into small cubes or grate it with a grater and set to one side.

Finely chop the onion and garlic, dice the tomatoes and heat up a pan with a little oil.

Then add both types of paprika. Fry, then reduce the heat slightly before adding the passata, apple cider vinegar, sugar, salt and pepper.

Let the sauce simmer.

Now cut the hokkaido pumpkin in half, remove the seeds and cut into thick slices about 0.3-0.5 cm wide.

Place them on a baking tray lined with greaseproof paper, turn in olive oil and sprinkle with salt.

Bake in the oven for four minutes – they must not be completely soft – and then take them out.

To make the Mornay sauce: Melt the butter, then add the milk, plain flour and nutmeg and whisk it well together until the sauce is lovely and creamy.

Season with salt.

Add most of the paneer to the sauce and fold in gently.

Grease a large dish with olive oil and add a little Mornay sauce at the bottom.

Now start layering the lasagne: one layer of pumpkin slices, followed by the tomato sauce and then a layer of Mornay sauce.

Repeat the process, finishing with a layer of pumpkin.

Sprinkle with the rest of the paneer and a little more salt, then bake in the oven for 30 minutes or until it is golden.