Timbale of macaroni with pumpkin and lentils

For 4 people: 300 g. of macaroni (preferably whole grain), 150 gr. Rhodes formerly lentils soak for 1 night, 1 bay leaf, 1 onion, 1 large slice of pumpkin (about 700 g), 2 leeks, 1 liter of soy milk (or vegetable stock), olive oil

Simmer the lentils for an hour in water flavored with bay leaves and onion slices (you can keep aside the broth for soup for our evening meal).
Peel the pumpkin and reduce into small pieces.
Cook, over low heat, in a saucepan with soy milk or vegetable broth and a pinch of salt. Reduce puree.
Peel and wash the leeks.
Cut into very thin slices, including the green part.
Let simmer, covered, in a little oil, with a trickle of water and a pinch of salt.
When they are cooked, add the lentils and cook for 3-4 minutes.
Cook al dente, pasta in salted water and drain.
Grease oil a baking dish, put a layer of pasta, sprinkle with a bit of lentils and leeks, a bit of pumpkin puree, and a bit of olive oil.
Continue again with the dough, in layers, until all the ingredients.
The last layer should be.
Bake at 200 degrees for about 20 minutes. Let it sit for 4-5 minutes before serving.