Preparation

• To prepare the pumpkin lasagna, start by cooking the pumpkin.
  Peel it and cut it into large cubes, then put it in a pan with a generous drizzle of extra-virgin olive oil and half a chopped onion. Turn the heat to high and, as soon as it starts to sizzle, lower the heat. Season with salt and pepper, stir well and let it cook with the lid on for about ten minutes. If it becomes too dry during cooking, add a few tablespoons of water.
  Once cooked, take some of the pumpkin and blend it until smooth, then mix it into the béchamel: this step will make the lasagna even creamier and more flavorful.
  At this point, proceed with assembling the lasagna.
  Take a rectangular baking dish and spread a couple of tablespoons of béchamel on the bottom. Place a layer of lasagna sheets, add a layer of the pumpkin béchamel and add the speck and mozzarella cut into pieces. Add the remaining cubed pumpkin, distributing it evenly.
  Continue alternating the layers until all the ingredients are used up.
  Then bake in a preheated oven at 392°F for about 20 minutes. When cooking is done, turn off the oven and let the lasagna rest inside for another 5 minutes.
  Remove from the oven, let it cool slightly… and serve!