Pumpkin lasagna with smoked scamorza and speck

Preparation

1. STEP 1 OF 10

   Prepare the béchamel by heating the milk with nutmeg and salt, and melting the butter in another saucepan.

2. STEP 2 OF 10

   Add the sifted flour to the melted butter and stir.

3. STEP 3 OF 10

   Gradually pour the boiling milk into the butter and flour mixture, stirring until you obtain a béchamel.

4. STEP 4 OF 10

   Cut the pumpkin into small pieces and cook it in a pan with oil, shallot and aromatics. Add water if necessary.

5. STEP 5 OF 10

   Blend the cooked pumpkin and incorporate it into the béchamel, adjusting seasoning with salt and pepper.

6. STEP 6 OF 10

   Cut the speck into strips and sear it in a dry pan until crispy.

7. STEP 7 OF 10

   Assemble the lasagna by alternating layers of béchamel, pasta, diced scamorza, Parmigiano Reggiano and speck. Repeat for at least 3 layers.

8. STEP 8 OF 10

   Make a fourth layer without speck.

9. STEP 9 OF 10

   Bake in a preheated oven at 200°C for 15 minutes.

10. STEP 10 OF 10

    Serve hot, ideal for Sunday lunches.

Suggestions

• Small saucepan

• Saucepan

• Blender

• Baking dish 15x25 cm

General Information

Analysis

Macronutrients (100 gr)