Preheat the oven to 190 degrees. Finely grate the parmesan. Wash, core and dice the Hokkaido squash. Wash 1 - 2 stalks of chard (savoy cabbage or similar works the same way) and cut into wider strips. It should be about the same in quantity as the pumpkin. Peel the garlic and press it through a garlic press or chop it into small pieces. Heat about 2 tablespoons of olive oil in a saucepan, add the pumpkin and fry for about 3 minutes over a medium heat. Stir every now and then. Add the garlic, stir and fry a little again. Then add the chard, as well as the spices: e.g., turmeric, oregano, sweet paprika powder, cayenne pepper and definitely some nutmeg. Mix well and roast again for about 1 minute. Then pour in the vegetable stock and simmer gently with the lid on. The vegetables should definitely still have bite. Remove from heat, stir in approx. 3/4 of the amount of parmesan and 3/4 of the crème fraîche or légère one after the other. Brush the bottom of a baking dish with a little olive oil and place a layer of lasagne sheets on top. Cover with vegetables and sauce and layer pasta sheets on top again. Do this until the vegetables are used up. Always make sure that the pasta plates are covered with filling everywhere. Finish off the top layer with pasta plates and brush them with the remaining crème fraîche or légère. Scatter the rest of the parmesan on top. Pluck a ball of mozzarella into small pieces and spread on top. Bake the lasagna on the middle rack in the hot oven for about 30 minutes until the surface is nicely browned.
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