Pumpkin lasagna

Once again I've found this recipe on 321paleo and once again I'm reallý happy with the result. This dish turned out really good. I was a little bit sceptic at first but the result was really tasty.

Ingredients
(serves 4)
1 small butternut pumpkin (approximately 1 kilo)
2 medium onions
1 capsicum
3 garlic cloves
500 g mince meat
400 g chopped tomatoes
1 tbsp balsamic vinegar
½ beef stock cube
½ tsp dried basil
½ tsp dried oregano
1 pinch of chili powder
salt and pepper to taste

Preheat the oven to 200 degrees. Chop the onion, garlic and capsicum finely. Add this to a hot frying pan greased with some butter and olive oil. Fry until soft. Add the mince meat and fry until brown. Then add the chopped tomatoes together with the balsamic vinegar, stock cube, herbs and spices. Let it simmer for about 10 minutes. While the meat sauce is simmering, peel and take the seeds out of the pumpkin. Cut into thin slices. In an oven proof dish, put a thin layer of sauce on the bottom, followed by the pumpkin slices and then continue with meat sauce. Repeat until all the ingredients are used, finishing with a layer of meat sauce. Cook in the middle of the oven for about 45 minutes or until the pumpkin is soft.