Steps

• Peel the pumpkin, I usually use a potato peeler. Cut it into slices that are not too thin.

  

• Now cut the pumpkin into cubes, put a bit of oil in a large pan, add the pumpkin and cook with the lid on for about twenty minutes.

  

• Continue cooking until the pumpkin is very soft. Adjust with salt and let it dry without a lid if it is too watery.

  

• Using an immersion blender, puree the pumpkin.

  

• In a small pot, put the butter, flour, and cook until you get a well-mixed roux.

  

• Pour in the milk, stir and adjust with salt. You can use a whisk if you prefer.

  

• At this point, add the pumpkin puree and mix well. When you have obtained a smooth cream, it will be ready. It will take a few minutes. If you want a slightly more liquid béchamel, add a little milk.

  

• Start assembling the lasagna by putting a thin layer of pumpkin béchamel on the bottom of the baking dish, and then a layer of lasagna. I used a rectangular baking dish measuring approx. 12.2 x 9 inches.

  

• Add a layer of pumpkin béchamel, then the speck slices. I recommend cutting the speck into small pieces to make it easier to slice the lasagna once cooked.

  

• Now add the Galbanino cheese in slices or cubes so that it melts more uniformly over the entire surface.

  

• Sprinkle generously with Parmesan cheese.

  

• Continue by placing a new layer of lasagna, pumpkin béchamel, speck, Galbanino, Parmesan. Make 4 layers of lasagna and finish with pumpkin béchamel and a sprinkle of Parmesan

  

• Bake at 356°F for about 45 minutes.