Preheat the oven at 180 °C and cook the pasta as instructed on the package.

Melt the butter in a big pan to sauté the pumpkin slices, mushrooms, cherry tomatoes, and asparagus for 5 minutes.

Spread some tomato paste on the bottom of a casserole to avoid sticking.

Start with a layer of lasagna sheets, then a layer of tomato paste, then a layer of the sautéed vegetables, then a layer of mozzarella, oregano, and basil. Repeat every layer two more times.

Cover the last layer with parmesan.

Bake for 45 minutes until the cheese is brown.