Preheat oven to 200C

Place the pumpkin in a heat proof glass dish, coat with the olive oil, season with salt and pepper.

Roast for 40 minutes until soft and coloured. Remove and set aside.

In a small frying pan add a dash of olive oil and bring to a medium heat.

Add the diced onion and cook for 7 minutes until soft and translucent.

In a bowl combine the ricotta, cooked onion, 1 egg, kale and garlic, salt and pepper, mix until fully incorporated.

In a ceramic rectangular baking dish add 1 tablespoon of the diced tomato and spread it across the base to reduce the chance of sticking.

Add a layer of zucchini to cover the base completely, yet evenly.

Top with the Roast pumpkin in a single even layer. Sprinkle the Coriander leaves over the top.

Repeat with another single but even layer of zucchini.

In a single layer, evenly distribute the pasta or quinoa.

Pour over 1/3 of the diced tomato

Sprinkle with some shredded basil leaves.

Repeat with another layer of zucchini ribbons.

Spread the Ricotta and Kale mixture evenly to cover with the back of a spoon or rubber spatula.

Pour over the 2nd 1/3rd of the diced tomato.

Top with the final layer of zucchini ribbons.

Pour over a 1/4 cup of chicken stock.

Pour over the remainder of the tomato, swirl around with a back of the spoon to evenly disperse.

Scatter the basil leaves randomly over the top.

Sprinkle with the finely grated Parmesan/tasty cheese.

Bake in the middle of oven for 1 hour or until done and golden.