Preheat the oven to 180C degrees (356F)
Cut the pumpkin into two parts and remove the skin and filaments. Cut into cubes or large matchsticks.
Cover a large baking sheet with baking paper, grease with one tablespoon of olive oil, place the squash, and season with nutmeg, salt, and more olive oil. Mix with two spoons or your hands. Then add in the rosemary sprig cut into 2-3 parts.
Cook in preheated oven for 15 minutes. Then set aside the pumpkin, and don't turn the oven off.
Grease the bottom of a baking dish with olive oil and set aside.
In a large, deep dish, pour water and a tablespoon of olive oil. Wet in the water one slice of carasau bread at a time, and on both sides.
Cover the bottom of the pan with the moistened carasau. If it breaks, don't worry, it is ok. Smile and use the broken pieces!
Arrange two slices of cheese on the first layer of bread, then spread the pumpkin flesh, add a pinch of salt, sprinkle with a teaspoon of Parmigiano, add two more slices of cheese, and cover with the carasau, again moistened beforehand. Repeat until you end all the ingredients or until you form a 5-layer lasagna.
Cover the last layer of pumpkin with wet carasau bread.
Apply light pressure on the surface with your fingertips.
Sprinkle with Parmesan, place on the surface four scamorza slices, and bake for 20 minutes.
Serve the lasagna warm.