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Heat oven to 180C and line a baking tray with greaseproof paper.
Place pumpkin piece (skin and seeds intact, don’t worry about removing them at this stage) on the tray and rub with extra virgin olive oil.
Cook for about 45 minutes (whole) or until it feels soft when you put a skewer through the middle of the flesh.
Once cooked, scoop the seeds out and peel off the skin.
Place the baking paper with pumpkin flesh into the middle of a 20x20cm lasagne or baking dish.
Press baking paper out to the edges or grease baking dish well.
Scoop chunks of the pumpkin pieces in and around the dish.
Evenly spread the lentils, kale and red onion and then give a light toss.
In a large bowl, whisk the eggs with nutritional yeast, salt and pepper, then pour over the veggies.
Cook in the oven for 45-50 minutes or until the top is lightly golden and the middle is cooked through.
Cool in dish then slice into 4 pieces.