Steps for Lasagna with Pumpkin and Speck

• To make this delicious lasagna with pumpkin and speck, you need to cook the pumpkin. Cut the pumpkin into cubes and start stewing it in a large pan with extra virgin olive oil and chopped onion. After a few minutes, add salt, pepper, sage, rosemary, and some broth, and cook for about 20 minutes. When the pumpkin is almost cooked and thus mushy, remove the sage and rosemary and adjust the salt if necessary. Turn off the heat and take half the pulp and puree it using an immersion blender. Set aside the other half of the pumpkin.

  

• First, make the béchamel sauce in advance. I leave you the link below for my recipe https://blog.giallozafferano.it/rosly/ricetta-besciamella-fatta-in-casa/

  When the béchamel sauce is lukewarm, dilute it with some milk to make it more fluid. Butter the bottom of a baking dish, distribute the béchamel sauce evenly, and lay down the first layer of lasagna, distribute some pumpkin pulp, pumpkin cream, previously sautéed speck, mozzarella cubes, béchamel, and finally grated cheese. Continue alternating the layers until all ingredients are used up, finishing with the last layer of lasagna with pumpkin cream, pulp, and béchamel. Sprinkle the surface with more grated Parmesan cheese and bake in a hot oven for about 30-45 minutes at 350-390°F. To know if the lasagna is cooked, simply insert a fork, and if it sinks, you can turn off the oven. If the surface darkens too much, you can cover it with a sheet of aluminum foil.

  

• Let the lasagna with pumpkin and speck cool for at least 15 minutes before serving. Here it is ready in all its splendor. I hope you like this latest recipe of mine, see you next time, friends.