Pumpkin vegetables lasagne in rice cooker

Recipe
2 bowls of large penne
1 cup steamed and mashed pumpkin
5 cloves garlic (chopped)
1 big yellow onion (cubed)
2 cups vegetables of choice -chopped or cubed (i used dai bak choy, mizuna, spring onion, red pepper, purple carrot)
1/2 cup ricotta cheese
1/4 cup shredded cheddar cheese
5-10 slices of mozzarella cheese

(1) Using a sauce pan, bring some water to boil. Add in 1.5 tsp of olive oil and boil for another minute. Add in penne and boil till it is 70% cooked. Use a pair of scissors, cut the penne and open it up.

(2) Remove the rice cooker bowl from rice cooker. Brush some vco at the bottom and around the rice cooker bowl. Lay a thin layer of pumpkin sauce on it. Followed by penne slices (try to flatten the penne with some pumpkin sauce as arranging it).

(3) Next, spread some ricotta cheese, add some shredded cheddar cheese and mozzarella cheese on the penne slices. Top with garlic and onion, then vegetables of choice, start with the hardest types.

(4) Make another layer of penne slices on it, coat with some pumpkin sauce so that it can be flatten and stick to the vegetables. Repeat till the ingredients finish or when the last coat is penne slices again.

(5) Once the top finish layered with penne slices, spread some pumpkin sauce and finish it with cheddar cheese and mozarella cheese.

(6) Cook for 20 minutes or till everything melted nicely.

Yield 2-3 adults servings

Note: Due to the estimated amount of ingredients, there may be some leftover ingredients or insufficient ingredients. For my case, my pumpkin sauce slightly insufficient. 1.5 cup would be a better one. Another challenge would be during scoping the lasagne out from the rice cooker, it is sticky and hot, thus need two ladles to assist.