Steps

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

  

• Now dice the pumpkin, add some oil to 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 the salt and let it dry without the lid if it’s too watery.

  

• Use an immersion blender to turn the pumpkin into a puree.

  

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

  

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

  

• At this point, add the pumpkin puree and mix well. When you get a smooth cream, it will be ready. It only takes 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 pan, then add a layer of lasagna. I used a rectangular pan measuring approx. 12.2 x 9 inches.

  

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

  

• Now add the Galbanino in slices or cubes, this way it will melt more evenly across the surface.

  

• Sprinkle generously with parmesan.

  

• Continue like this, adding a new layer of lasagna, pumpkin béchamel, speck, Galbanino, parmesan. Make 4 layers of lasagna and finish with the pumpkin béchamel and a sprinkle of parmesan.

  

• Bake at 355°F for about 45 minutes.