Lasagna with pumpkin, raisins and rosemary

For 8 people
vegan lasagna 500 g
1.5 kg of pumpkin clean
1 red onion, chopped
45 g raisins
White Sauce
1 teaspoon of salt
1 sprig of rosemary
1 tablespoon of extra virgin olive oil

Cut the pumpkin into cubes and put on baking paper, for 20 minutes at 180° c.
In a saucepan, sauté the onion, rosemary, salt, raisins, rinsed under the tap and after 2 minutes add the pumpkin.
Outdoor pot cook until everything is soft.
Arrange the lasagne (check on the packaging if you have to cook them first in boiling water) in a baking dish, cover with pumpkin, white sauce and alternate layers ending with pumpkin.
Bake for 30 minutes at 200° c.