Pumpkin, Smoked Scamorza, and Speck Lasagna

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 mix.

3. STEP 3 OF 10

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

4. STEP 4 OF 10

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

5. STEP 5 OF 10

   Blend the cooked pumpkin and mix it with the béchamel, adjusting with salt and pepper.

6. STEP 6 OF 10

   Cut the speck into strips and dry-fry it in a pan to make it crispy.

7. STEP 7 OF 10

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

8. STEP 8 OF 10

   Create 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 pot

• Saucepan

• Blender

• 15x25 cm baking dish

General Information

Analysis

Macronutrients (100 gr)